2 soup spoons olive oil
2 soup spoons sherry vinegar
1 pinch of mustard
Peel and chop shallots and sauté in 20 g butter. Poultry liver
from skin, divide into natural halves and roast with shallots for about
roast for approx. 5 min. Sprinkle with oregano and thyme. Salt, season with pepper and deglaze with sherry. Blend contents of pan in hand blender. Pass through a fine sieve and mix with the remaining butter. Place poultry cream in refrigerator for one hour.
Clean radicchio, rinse, and cut into tender strips. Clean, rinse, and slice scallions into fine rings. Mix Íl. Mix mustard, salt, vinegar and pepper to a marinade. Turn lettuce in it to the other side and spread evenly on four plates. Use a teaspoon to make dumplings of the poultry cream and arrange them next to it.