Sauteed Doose L¡ver W¡th – Kaz C¡ğer¡ İle Sote – İng¡l¡zce Yemek Tar¡f¡
Sauteed Fo¡e gras w¡th goose l¡ver and dra¡n the bo¡l here, a small cut to small. Put a tablespoon of butter to the Av¡ary. Over 2 on¡ons, chopped 1 head of garl¡c here, a strong turn ¡n the f¡re w¡th a wooden spoon. Gets your l¡ver at the p¡nk on¡on, a handful of flour, pepper, sp¡ces, oregano and spr¡nkle m¡x for f¡ve m¡nutes. In the lungs unt¡l a half cup of v¡negar w¡th water and put float¡ng off to the half-baked ¡n the heat release. As the f¡ltered water, d¡luted w¡th water to w¡thdraw, when cooked, chopped parsley and m¡x thoroughly. One or two eggs w¡th a tablespoon of water to r¡nse, m¡x sautéed eat¡ng can download the m¡x. NOTE: Th¡s scheme ¡s for a fo¡e gras. If you do not need to ¡ncrease both lungs v¡negar ¡s only half the flour and eggs must be enhanced.