For: 4 people • Preparation : 1 hour • Cooking : 35 minutes • Difficulty : medium
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Ingredients
- Chicken livers: 300 g
- Shallot: 50 g
- butter: 20 g
- Cognac: 2 cl
- Thyme, garlic, bay leaf
- Paris mushrooms: 300 g
- Onion: 100 g
- White wine: 5 cl
- Pommery® Old-fasioned Fig Mustard
- Chopped tarragon: 1 tsp
- Egg: 1
- Brick sheet: 1
- Olive oil: 5 cl
- Green salad
- Vinaigrette with old fig mustard: 4 cl
- Fresh figs: 4 pcs
Recipe process
Gratin stuffing:- Remove the nerves and gall if necessary from the chicken livers.
- Heat a non-stick frying pan with a little olive oil. Quickly brown the chicken livers with the chopped shallot, thyme, garlic and bay leaf.
- Flambé with cognac. Cool. The livers should remain very pink.
- Chop finely. Adjust the seasoning.
- Sweat the chopped onion with the thyme, garlic and bay leaf.
- Add the washed and quartered button mushrooms.
- Deglaze with white wine.
- Sweat until the liquid evaporates.
- Cool, and chop finely.
- Mix the chicken liver gratin stuffing, the mushroom duxelles, the old-fashioned fig mustard, the chopped tarragon, and the raw egg.
- Cut the brick pastry sheets into 4 cm wide sheets and brush with olive oil.
- Put 15 grams of stuffing per strip.
- Fold into equilateral triangles to form samosas.
- Brown with olive oil. Serve crispy with old-fashioned fig mustard.
