Preparation

Preparation : 20 min
Cooking : 8 min
Last cool : 6 h
6 Serves

Crush finely shallots, let it melt in the butter with the thyme leaves over medium heat, until creamed, add the livers and separated into two

sauté quickly until firm but still pink inside, salt, pepper, moisten with the brandy

Remove from heat, cover, let steep for several minutes, put in the fridge until that they are very cold and all wrapped in their cooking

Prepare the jelly according to instructions let it cool

Fill the molds with aspic livers, cover with ice cold about to take Place in fresh several hours

Unmould hitting the asp in the palm of your hand, drop it on the serving platter garnished with greenery and quarter tomatoes

To keep the transparent jelly in this delicious preparation, the liver must be very cold and the frost about to take when placed in their molds

Nutritional references