Vol-au-vent with Finanziera meat dish (2)
Instructions
Clean the offal and the chicken crests.
Slice the mushrooms soften, make two or three slices of dried mushrooms.
Cook in a little heated butter mushrooms.
In another saucepan, soften the onion in butter, Add flour, let the season, put the mushrooms, the brains, the dried mushrooms, salted.
Long with a little broth, Cook for 15 minutes, then add the chopped liver.
Warm the vol-au-vent young in hot oven, fill with the mixture and serve.
Ingredients and dosing for 6 persons
- 18 vol-au-vent small
- 200 g of chicken livers
- 200 g of chicken crests
- 250 g of brains
- 100 g of cultivated mushrooms
- Some of dried mushrooms
- Onion
- Butter
- Flour
- Salt