Gastronomixs

Hare liver crème

Creation by Bart Lammersen, Tuindorphotel & Restaurant ’t Lansink *, Cas Spijkers Academie, Hengelo, the Netherlands.

Hare liver crèmeEnlarge

Ingredients

250

g

hare liver

250

g

goose liver

4

 

eggs

8

g

salt

3

g

pepper

150

ml

Madeira

150

ml

red port

150

ml

cognac

200

ml

poultry stock

6

leaves

gelatin

50

g

hare blood

Preparation method

Serving suggestions

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