- Naman ƙudan zuma - 240 Grams
- Gishiri da ƙasa barkono - - Don dandana
- man zaitun - 4 teaspoons
- puff faski - 1 yanki
- man shanu - 1 Art. a spoonful
- na namomin kaza - 240 Grams
- na thyme ganye - 2 teaspoons
- tafarnuwa - 1 hakori
- ruwan inabi marar ruwan inabi - 1/2 kofin
- mousse foie gras - 60 Grams
Yi la'akari da tanda zuwa digiri 200. Saƙar nama tare da gishiri da barkono. Gasa 2 teaspoons na man zaitun a cikin frying kwanon rufi a kan matsakaici zafi. Ƙara naman sa kuma toya har launin ruwan kasa, kimanin minti 1 daga kowane gefe. Sanya kwanon frying a cikin tanda kuma gasa na tsawon minti 8 zuwa 9. Saka naman sa a kan tasa kuma bari ya tsaya na minti 10. A halin yanzu, a kan wani wuri mai sauƙi, yanye naman kilo 14 x 14 cm na farfesa. Yin amfani da wuka, yi ginshiƙai kewaye da kowane shinge. Saka takardar burodi kuma saka a cikin firiji don mintina 15. Gasa na minti 10. Rage zafin jiki a cikin tanda zuwa digiri 190 kuma ci gaba da yin burodi har sai launin ruwan kasa, kimanin minti 10. A halin yanzu, narke man shanu tare da sauran 2 teaspoons na man shanu a cikin wani mai tsabta frying kwanon rufi a kan matsakaici zafi. Add da namomin kaza, thyme, tafarnuwa kuma toya har sai namomin kaza zama mai laushi, kimanin minti 8. Ƙara ruwan inabi kuma dafa har sai an rage ruwa ta rabi, kimanin minti daya. Sanya cakuda a cikin karamin kwano. Ƙara ƙararraki zuwa kwanon rufi kuma rage zafi zuwa mafi ƙarancin. Dama har sai rufin ya narke da kuma cire daga zafi. Yanke naman sa cikin nau'i na bakin ciki. Saka nama a kan tartlets. Sanya cakuda naman gishiri a saman kuma zub da furan. Ku bauta wa nan da nan.
Ayyuka: 2