Rabbit Livers in Puff Pastry
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 350 | grams |
rabbit loins (filets)
livers, not loins |
* |
| 300 | grams |
leeks
white part only |
|
| 2 | each |
shallots
chopped |
*
|
| ¾ | cup |
cream
|
|
| 50 | grams |
butter
|
|
| 200 | grams |
puff pastry
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 20 | mililitres |
cognac
|
*
|
| 1 | x |
chives
chopped |
*
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.5E+2 | grams |
rabbit loins (filets)
livers, not loins |
* |
| 3E+2 | grams |
leeks
white part only |
|
| 2 | each |
shallots
chopped |
*
|
| 177 | ml |
cream
|
|
| 5E+1 | grams |
butter
|
|
| 2E+2 | grams |
puff pastry
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 2E+1 | mililitres |
cognac
|
*
|
| 1 | x |
chives
chopped |
*
|
| 1 | each |
eggs
|
|
Directions
Roll out the pastry thinly, cut into rectangles 9x1 centimetres, brush with egg and bake .
When cooked, slice each piece horizontally .
Wash and cut the leeks "en julienne".
Sweat the leeks and one of the chopped shallots in the butter.
Season with salt, pepper and cayenne.
Add the cream and simmer for 3 minutes to reduce the liquid.
Chop the livers, season with salt and pepper and sauté with 25 grams clarified butter and the remaining shallot.
Deglaze the pan with the Cognac.
Fill the puff pastry slices with a layer of the very hot leeks then a layer of the sautéed livers.
Garnish with chopped chives.
