GROUND MEAT TOURNEDOS
Köttfärstournedos
1 teaspoon salt
white pepper
1 egg
1/3 cup cream, 15% fat
3½ oz baked liver paté
1 tablespoon cream, 15% fat
2 tablespoons chopped parsley
1 tablespoon port
1 tablespoon butter or margarine
2 tablespoons chopped parsley
½ tablespoon port
Start with the port butter. Stir the fat until
smooth and blend in parsley and port. Flavour to taste with salt and pepper.
Pipe 4 roses of the butter and put in the fridge to set.
Köttfärstournedos
A really festive dish with the ordinary, everyday
ground meat. Creamy liver paté in the patties makes them extra juicy and
delicious. Top with roses of port butter!
4 servings
14 oz ground meat (50% beef,
50% pork)1 teaspoon salt
white pepper
1 egg
1/3 cup cream, 15% fat
3½ oz baked liver paté
1 tablespoon cream, 15% fat
2 tablespoons chopped parsley
1 tablespoon port
1 tablespoon butter or margarine
Port butter:
2 oz butter or margarine2 tablespoons chopped parsley
½ tablespoon port
Mix the ground meat with salt, pepper, egg and
cream. Stir the liver paté with 1 tablespoon cream until smooth. Blend in
the parsley and flavour with port. Divide the meat in 8 pieces and shape into
patties, 3 to 3½ inches in diameter. Put the liver paté in the middle of 4 of
them, put the other 4 on top and pinch around the edges. Melt the fat in a
frying pan and fry the patties on both sides until coloured. Pour a couple of
tablespoons of water on them, cover with a lid and fry for about 10 minutes on
low heat.
Put the patties on a serving plate and place a port
butter rose on each. Serve with a potato gratin or raw-fried potatoes, grilled
tomatoes and/or a salad.
Enjoy!
Bella
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