31
en
FP
1005 AX0
RECIPE BOOK
RUSSIAN SALAD
Ingredients for 4 servings: 250 g of tuna in oil, 8 anchovies in oil, 2 potatoes, 2 carrots, 300 g of peas,
2 eggs, mustard, 1 lemon, peanut oil, salt.
Install beater disc and place in the food processor bowl 2 eggs, a bit of mustard and 1 pinch of salt.
Beat while adding, little by little, approx. 2 dl of oil. When the mixture is light and smooth, add 4 table-
spoons of filtered lemon juice. Drain the tuna and chop it. Do the same with 8 anchovy fillets. Peel the
potatoes, chop them coarsely using the chopper blade and immediately place them in water and lemon
juice to stop them from darkening. Wash the 2 carrots and slice them using the slicer blade. Bring to
the boil a pot full of water and blanch the potatoes for 5 minutes. Drain and soak them in icy water,
then finally drain them after 5 minutes. Do the same with the carrots, blanching them for 3 minutes. Do
the same with the peas, blanching them for 1 minute. Place in a bowl the potatoes, carrots, peas, tuna
and anchovies, add the mayonnaise and mix thoroughly, add salt to taste and some oil. Leave in the
fridge to stand for 2 hours.
RABBIT LIVER TERRINE
Ingredients for 6 servings: 400 g of rabbit liver, 100 g of unsmoked bacon, 2 onions, 6 slices of home-
made bread, 2 bay leaves, 2 juniper berries, dry Marsala wine, cream, butter, salt and pepper.
Install the chopper blade in the food processor. Peel the onions and finely chop them. Transfer the
chopped onions into a saucepan and fry them slightly with a knob of butter. Cook for approx. 10 mi-
nutes, stirring every once in a while with a wooden spoon. Meanwhile, chop the liver and the bacon
using the food processor with the chopper blade installed. Place them in a saucepan and brown them
with 40 g of butter. After 5 minutes, add the onions, bay leaves, squashed juniper berries and cook for
another 10 minutes. Pour 1 glass of wine and steam over a high heat. Remove the bay leaves and
juniper berries then process the mixture again using the chopper blade and adding 100 g of butter at
room temperature. Allow to cool down and add 2 glasses of cream, whipped with the beater disc. Add
salt and pepper to taste. Pour the mixture in a plum cake mould lined with non-stick paper and place it
in the fridge for at least 6 hours. Turn out the pâté and serve with the toasted bred slices cut in 3 parts.
ONION SOUP
Ingredients for 4 servings: 1 kg of white onions, 40 g of flour, 4 slices of bread, 100 g gruyère cheese,
vegetable stock, dry white wine, butter, salt and pepper.
Finely slice the onions using the slicer blade and sweat them over low heat, with the butter and a ladle
of vegetable stock for 20 minutes. Sprinkle with the sifted flour and cook for another 2 minutes. Steam
with 1 glass of white wine and add stock to cover all onions. Bring to the boil and cook over a low heat
for 40 minutes, occasionally stirring and adding some hot stock if the mixture gets too dry. Add salt and
pepper to taste. Grate the cheese using the chopper blade. Serve the soup in 4 bowls, with a slice of
toasted bread cut in 3 parts. Sprinkle with cheese and grill for a few minutes.