It Cremates of Sweet Potatoes with Gizzards
25 06 07 - 07:55 Ingredients for 8 people:500 grams of sweet potatoes, 8 medium onions, 300 grams of duck foie-gras, 300 grams of veal gizzards, 40 grams of hazelnuts toasts, 3 liters of hen broth, salt, pepper, 6 spoonfuls of olive oil, 4 spoonfuls of butter.
Preparation:
To peel and to chop the onions. To peel the sweet potatoes and to cut them to pieces. To fry lightly the onions with olive oil and butter in a pot. When they are golden, to add the sweet potatoes and to cover everything with the hen broth. To allow to boil 35 minutes. To go by the licuadora and to reserve inside the pot to heat exactly in the moment to serve. To rectify of salt. To whiten the gizzards, to eliminate the nervous parts and escaloparlas. Escalopar the foie-gras. To fry in a pan with oil the previously peppered gizzards and in another pan, without oil, the duck liver. To mount in soup plate the foie, the gizzards and the hazelnuts troceadas. To serve the cream of sweet potatoes in tureen.