Ingredients
crumbs of fresh white bread
50g of lard
8 strips of bacon
salt
egg – 1 pc
onion – 1 onion
beef (loin)
bay leaf
50 g champignons
vegetable oil – for frying
150 ml meat broth
300 g chicken liver
white dry wine
Step by step recipe
1. Cut the lard into small cubes. Wash, dry and chop the liver. Peel the onion and chop it. Wash the mushrooms and finely chop them. Heat a frying pan thoroughly, fry bacon for 2 minutes. Add liver, onion, mushrooms, crumbled bay leaf, salt and pepper. Fry quickly over high heat for 4 minutes. Remove from the heat. 2. Leave to cool completely, then put into a blender and chop into a purée. Add the breadcrumbs and egg. Stir in the mixture. 3. Wash and dry the meat and cut across the fibres into 8 pieces. Cover with cling film and give it a good beating. Rub with salt and pepper. 4. Spread the prepared filling equally on the 4 pieces of meat. Cover the remaining pieces. 5. Wrap each medallion in 2 strips of bacon crosswise. Pan-fry quickly for 3 minutes on each side. 6. Put the medallions into a pan and pour in the wine. Cook over a medium heat without a lid until the liquid has reduced by half. Turn the medallions over once. Add the hot stock, reduce the heat and cook under a lid for another 20 minutes.