Boil eggs for about 10 minutes. Then pass through a stream of cold water and peel. Cut it in half and carefully remove the yolk. Mix the chicken pate with all the yolks, add the mustard, finely chopped dill and season to taste. A homogeneous paste is formed with which the eggs are then filled.
The liver, heart, pipota are boiled in salted water. After they are cooked well, they are finely chopped with a mincer or a knife. water, then drain well and mix with mushrooms and entrails. Boil three eggs hard, then finely chop and add to the composition.
If you’ve heard of Kevin Gillespie, it’s probably because of his stellar performance on Top Chef: Las Vegas, where he won the most Quickfire and Elimination challenges in the history of the show, was voted & 34;fan favorite,& 34; and was in the final three contenders. But he also happens to run one of Atlanta’s hottest restaurants, Gunshow, which opened in May and has one of the most unique concepts you’ll ever see: dishes are prepared and brought out into the dining room, and guests can choose from them, sort of like dim sum.
I prepared all the ingredients in advance so that everything would go very fast, I also heated the oven, then I took a bigger bowl (in which all the ingredients could fit), I cut the chocolate into small pieces with a knife. I put the butter in the bowl at room temperature and sugar and mixed well until the sugar melted, then added the egg and continued to mix, essences, chocolate flakes, coconut, hibiscus powder, anise, cinnamon, flour, baking powder oatmeal , I mixed well (I did this by hand but it is also possible with a spoon).