In a cacerolite a little water is heated. When it breaks to boil, a third of the butter and the cornfield unfolds in a little cold water, it is allowed to cook for a minute and when it takes off from the saucepan, it is poured into A plate and allow to cool. In a small pan, another third of the butter is put on and the onion is thrown and the shalots chopped everything often, it is left slightly, a bouque of chopped parsley is added and reserves. The bark is removed of the bacon and the pellejito and nerves of the liver, both things are cut in pieces and pass twice through the chopping machine.
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| Ingredients to make Budin of veal liver: |
| 1.5 liters of water. separate 75 grams of butter 50 ccs of vinegar 1 pinch of nutmeg 2 tablespoons of breadcrumb |
Ingredients to make Budin of veal liver:
2. In a container, the cornstarch porridge and the stirfrito of the onions are mixed, season of salt, white pepper, nutmeg and cognac, and well mixed it is passed through the sieve, tightening with a spoon so that everything happens. The past is collected, and the yolks are mixed and, finally, the clear beaters about to snow. The oven, which must be with moderate heat, from 70 to 90º Celsius, for approximately three quarters. Cuece too much takes a grayish color that is not the one that must have; It is allowed to stand ten minutes and unmold, throwing the sauce on top. To perform the sauce a cacerolite is put on the fire with the vinegar, a branch of parsley and some pepper grains, and let it boil until almost everything is consumed. When Soló is a spoon, the broth is added and passed through the strainer.
3. In the same cacerolite you put on a little butter and the flour, it is a bit and the last broth is added, it slips well with the whipper so that the sauce thickens a little. Linked, the chopped pickles are added in Fine slices and capers, heat up well until it boils and poured over the Buddine.
