Liver "Napoleon"
12 servings
90 minutes
Liver 'Napoleon' is an unusual and festive dish inspired by the famous layered cake. Its flavor is based on a delicate liver pâté complemented by caramelized onions, spicy garlic mayonnaise, and airy layers of puff pastry. This combination gives the dish depth of flavor—from the sweet notes of caramelized onions to the richness of liver and the zesty freshness of garlic. The recipe with Russian roots gained popularity due to its originality and harmony of textures: crispy pastry and velvety pâté create an interesting contrast. It is served at festive tables, decorated with pastry crumbs and grated yolks for a celebratory look. The meat interpretation of 'Napoleon' is a true gastronomic discovery that can surprise and delight guests.
1
Prepare all the products.
2
Boil the eggs hard. Separate the whites from the yolks.
- Chicken egg: 5 piece
3
Remove all vessels and membranes from the liver, rinse, and drain in a colander.
- Chicken liver: 700 g
4
Thaw the puff pastry, roll out the sheet slightly, cut a square with sides of 25 cm, prick it densely with a fork to prevent the layers from puffing up too much, and bake in the oven at 180 degrees until golden brown. Bake two layers.
- Puff pastry: 500 g
5
Also bake the scraps of dough.
6
Peel 1 kilogram of onions and chop them finely.
- Onion: 1 kg
7
Heat vegetable oil in a pan, add onion, and fry until caramelized. Transfer the cooked onion to a bowl.
- Vegetable oil: 40 ml
8
Dry the liver, fry it in the same pan for 4-5 minutes. Add onion, salt, pepper, mix, and simmer together under a closed lid for another 4 minutes.
- Chicken liver: 700 g
- Onion: 1 kg
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
9
Blend the slightly cooled liver with onions until it reaches a paste-like consistency.
10
Press garlic into the mayonnaise, mix it, transfer the mayonnaise to a piping bag, and cut the tip.
- Mayonnaise: 200 g
- Garlic: 2 cloves
11
Trim the edges of the cakes slightly if they have deformed during baking.
12
Spread half of the liver pâté on the cake and smooth it out.
- Chicken liver: 700 g
13
Apply a thick mesh of mayonnaise on the pâté.
- Mayonnaise: 200 g
14
Grate 1 whole egg and 2 egg whites onto the mayonnaise, smooth it out, and cover with mayonnaise.
- Chicken egg: 5 piece
- Mayonnaise: 200 g
15
Cover with the second layer, repeat the layers from steps 12, 13, and 14. Spread mayonnaise on the edges of the cake.
- Mayonnaise: 200 g
16
Crush the baked dough scraps into crumbs and sprinkle the edges.
- Puff pastry: 500 g
17
Grate two reserved yolks on top.
- Chicken egg: 5 piece
18
Serve at the festive table.
