Cepe mushroom and chestnut salad, flambe


Cepe mushroom and chestnut salad, flambe: Clean the mushrooms and cut them into quarters. Wash the apple, take off the seed and cut it into thin strips. Colour the fowl livers in nut oil, keeping them rose-coloured. Deice with Xeres vinegar. Put the cepe mushrooms in a hot frying pan with nut oil. Cook and colour for 3-4 minutes. Then, add the chestnuts and thin apple strips. Colour them lightly. Then pour some brandy into the pan and flambe. Salt and pepper it. Then add a hazelnut-small piece of butter Place the fowl livers in the middle of the plate and the salads on top of it. Then, distribute the warm mix over it.