Sur Le Gril Chopped Calf Liver Pate

"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."
photo by a user photo by a user
Ready In:
24hrs 12mins




  • 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.

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  1. 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.


Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
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