Ingredients for 6 people
Preparation
Start by cutting the rind into pieces, before heating it in a casserole dish with the butter.
Remove the liver from the poultry, before putting it in turn in the casserole.
Cut the onion, garlic, shallot and carrot, and pour into the casserole.
Sprinkle with two tablespoons of flour. Remember to mix well.
Add the cognac, then flambé over high heat.
Then wet with the wine accompanied by a glass of water, and a tablespoon of tomato puree. Simmer for 2 hours.
Then cut the bacon into pieces, then put it to boil in water. Drain it, then melt it in a saucepan over low heat.
Cut the mushrooms into strips, then mix them with the bacon. Sauté for about ten minutes over high heat.
Then pour into a deep dish and keep warm.
Drain the poultry and place it in this dish as well.
Collect the liver, mash it, and add it to the sauce that you will pour to finish on the poultry.
