Sur Le Gril Chopped Calf Liver Pate

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement