Jewish caviar
Checked in many places and very positively assessed by all gourmets is a dish in Jewish caviar.
The basis of this dish is liver.
I recommend poultry, because it is delicate in taste and easy to prepare.
First in a pan, on olive with a little butter, We glass finely chopped onion.
We remove the onion from the pan to the bowl.
We pour another portion of olive on the pan and throw in the liver on the hot,
which we wash previously naturally, We shave and deprive the veins.
We fry liver short, at most 10 minute.
At the end of frying, we add a piece of butter and leave under the cover to cool.
We cook hard 4 eggs. We focus and tiny is a mecam.
Then we chop the cooled liver. We add the onion and a large portion of chopped parsley.
Finally, we salt, We add some pepper, a little cinnamon.
We honestly mix all the ingredients with the hand - placing like a cake.
We put the flat plastic with lettuce foxes and on it
We patiently formed balls formed from the obtained mass.
The balls should have a diameter not more than 4 cm.
Really pride! I recommend!
