Kyllingeterrine with balsamic syrup

Ingredients for Kyllingeterrine with balsamic syrup

Instructions for Kyllingeterrine with balsamic syrup

To prepare the Kyllingeterrine with balsamic syrup recipe, please follow these instructions:

Cut the kyllingeleveren in ca. 2 cm large pieces. Cleanse and share the mushrooms into small pieces. Kyllingeleveren Brown in butter in a frying pan. Pour the port wine and let it boil into. Season with salt and pepper. Roof kyllingeleveren up and let it cool. Fry the mushrooms and let them cool now. Mix half the livers and mushrooms in a food processor or quick picks. Add the butter in small BLOBs and mix to a smooth paste. Stir the remaining liver and mushroom pieces in mass. Put household film in an oblong shape, which can accommodate approximately 6 dl. Pour the mass in the form, and let it stand in the refrigerator for at least 4 hours or overnight. Cook balsamic vinegar and sugar together-to it starts to become thick. Cut into slices with a lukewarm tureen knife.

Accessories: serve with salad, balsamic syrup and toasted Walnut kernels and Flute

Tips:
The tureen can be prepared the day before, it will be used.