Prep 24 hrs
Cook 12 mins
I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.
- 1 lb fresh calf liver
- 1 egg, hard-cooked, mashed
- 2 tablespoons salad oil
- 3 tablespoons butter
- pepper, Freshly Ground
- 1 large Spanish onion, chopped
- With a sharp knife, remove the tough outer membranes from liver.
- In a heavy skillet, heat oil and add chopped onions.
- Cook over medium high heat until translucent and golden brown.
- Remove with a slotted spoon and set aside.
- Add butter to skillet.
- Heat until melted.
- Add liver pieces.
- Over medium heat, fry liver until just done - 3 minutes on each side.
- Alternatively, liver can be brushed with butter and broiled.
- To test for doneness, cut a piece from liver slice.
- If still pink, continue cooking for 30 - 60 seconds.
- Overcooking causes the liver to be dry and tough.
- For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
- For best results, separate the hard cooked whites from yolks and sieve them separately.
- Set aside.
- Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
- Grind, then regrind the ground mixture.
- In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
- Add salt and pepper.
- Taste and adjust seasoning.
- If desired, add a few drops of commercial gravy browning liquid to heighten color.
- Refrigerate for 24 hours before serving.
- Serve with slices of tomato, cucumber and dark rye bread.
ooo so simple and soo good but..I must admit i used two eggs...and by the way it is MUCH easier to just grate the eggs using a veggie grater with small holes. Also added ground black pepper.