You will need: 140 g of cold butter, 250 g of flour, 2 h. Spoons of fresh thyme, 1 yolk, 1 tbsp. Spoon of milk, ½ h. spoons of sea salt.
For filling: 150 ml of cream, 250-300 g chicken liver, 1 egg, 1 tbsp. Spoon brandy, 2 tbsp. Spoons of Portwine, 1 bow-shallot, 1 garlic cloth, ground nutmeg on a knife tip, thyme twig, sea salt, fresh black pepper.
Preparation process: oven preheat to 200 degrees. Cut cubes cold butter, add flour, thyme, yolk, milk and salt and knead the sandy dough. Rock the dough into the ball, wrap in the film and send to the cold for an hour. Then roll the dough as thinner as possible, put in a lubricated oil shape, making a side, and put a form for 20 minutes in the freezer. Lay out the chilled dough paper for baking, fall asleep peas and bake 15 minutes, then peas with paper remove.
Beat in a blender liver, cream, egg, chopped chalot and garlic, flashes of thyme, brandy, port, nutmeg, chopping salt and pepper.
Remove the temperature in the oven to 100 ° C. Fill the baked korzh hepatic mass and bake for about 40 minutes, then cool.