{"id":481,"date":"2011-04-11T19:39:51","date_gmt":"2011-04-11T19:39:51","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=481"},"modified":"2011-04-11T19:39:51","modified_gmt":"2011-04-11T19:39:51","slug":"geflugellebercreme","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/geflugellebercreme\/","title":{"rendered":"Gefl\u00fcgellebercreme"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n300 g H\u00fchnerleber
\n200 g Butter
\n3\/4 TL Salz
\n1 Messerspitze schwarzer Pfeffer
\n1 kleine Knoblauchzehe
\nPetersilie<\/p>\n

\nZubereitung: <\/b>
\nDie H\u00fchnerleber sehr fein hacken. H\u00fchnerleber, Butterfl\u00f6ckchen, Salz, Pfeffer und die gepre\u00dfte Knoblauchzehe in ein T\u00f6pfchen geben. Unter st\u00e4ndigem R\u00fchren auf mittlerer Hitze die Leber braun werden lassen. Wenn die Butter hochsteigt, den Topf vom Feuer nehmen und die Masse so lange r\u00fchren, bis sich die Lebermischung setzt. Die Leberpastete an einem k\u00fchlen Ort mehrere Stunden stehen lassen. Mit einem E\u00dfl\u00f6ffel die Leberpastete portionsweise aufteilen, auf gro\u00dfe Salatbl\u00e4tter setzen und mit etwas krauser Petersilie garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 300 g H\u00fchnerleber 200 g Butter 3\/4 TL Salz 1 Messerspitze schwarzer Pfeffer 1 kleine Knoblauchzehe Petersilie Zubereitung: Die H\u00fchnerleber sehr fein hacken. H\u00fchnerleber, Butterfl\u00f6ckchen, Salz, Pfeffer und die gepre\u00dfte Knoblauchzehe in ein T\u00f6pfchen geben. Unter st\u00e4ndigem R\u00fchren auf mittlerer Hitze die Leber braun werden lassen. Wenn die Butter hochsteigt, den Topf vom Feuer … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[39],"tags":[35],"class_list":["post-481","post","type-post","status-publish","format-standard","hentry","category-snack","tag-leber","item-wrap"],"yoast_head":"\nGefl\u00fcgellebercreme<\/title>\n<meta name=\"description\" content=\"- Gefl\u00fcgellebercreme\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/geflugellebercreme\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gefl\u00fcgellebercreme\" \/>\n<meta property=\"og:description\" content=\"- Gefl\u00fcgellebercreme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/geflugellebercreme\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-11T19:39:51+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gefl\u00fcgellebercreme\",\"datePublished\":\"2011-04-11T19:39:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/\"},\"wordCount\":105,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Leber\"],\"articleSection\":[\"Snack\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/\",\"name\":\"Gefl\u00fcgellebercreme\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-11T19:39:51+00:00\",\"description\":\"- Gefl\u00fcgellebercreme\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/geflugellebercreme\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gefl\u00fcgellebercreme\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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