Sauteed Foie gras with goose liver and drain the boil here, a small cut to small. Put a tablespoon of butter to the Aviary. Over 2 onions, chopped 1 head of garlic here, a strong turn in the fire with a wooden spoon. Gets your liver at the pink onion, a handful of flour, pepper, spices, oregano and sprinkle mix for five minutes. In the lungs until a half cup of vinegar with water and put floating off to the half-baked in the heat release. As the filtered water, diluted with water to withdraw, when cooked, chopped parsley and mix thoroughly. One or two eggs with a tablespoon of water to rinse, mix sautéed eating can download the mix. NOTE: This scheme is for a foie gras. If you do not need to increase both lungs vinegar is only half the flour and eggs must be enhanced.
Sauteed Doose Liver With - Kaz Ciğeri İle Sote - İngilizce Yemek TarifiForum Alev