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Ingredients
- 70 g d'échalotes, pelées et coupées en quatre
- 20 g d'huile de tournesol
- 300 g de foies de volaille, nettoyés et coupés en morceaux
- 50 g de vin blanc sec
- 50 g de porto rouge
- du sel
- du poivre moulu
- 2 œufs
- 100 g de crème liquide 30-40% m.g.
- 10 g de beurre, pour la terrine
- 6 tranches de pain de campagne
- 2 c. à soupe de crème de vinaigre balsamique maison (voir "Conseil(s)")
- Nutrition
- per 1 part
- Calories
- 848 kJ / 203 kcal
- Protein
- 13 g
- Carbohydrates
- 5 g
- Fat
- 14 g
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