Liver Strudel-- Hors d'Oeuvre

* Exported from MasterCook II *

Liver Strudel -- Hors d'Oeuvre

Recipe By : Rabbi Samuel Cooper
Serving Size : 50 Preparation Time :0:00
Categories : Appetizers To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- <Crust>
1 1/4 C Sifted Flour
1/2 Tsp Salt
1/3 C Shortening
3 Tbsp Water (Approx.)
-- <Filling>
2 Onions -- minced
3 Tbsp Fat
1/2 lb Beef Liver -- sliced
4 Hard-Boiled Eggs
1/2 tsp Salt
1 Egg -- beaten
Dash Of Salt

FOR THE CRUST:

Sift flour and salt together. Cut in shortening until mixture is like
coarse sand. Add water a little at a time until all is moistened and
pieces cling together.

FOR THE FILLING:

Sauté onions in fat until light yellow. Add liver and sauté 4 minutes on
each side. Put onions, livers, and eggs through a food chopper. Mix with
remaining fat left in skillet and salt and pepper.

Divide dough into thirds and roll very thin into strips 4 inches by 12
inches. Lay a bar of liver mixtue down the middle of each strip. Roll
half the pastry over it; brush with eggs and cover with other side of
pastry. Brush all over with egg and seal ends. Place on baking sheets and
bake in 400° oven for 20 minutes. Cool slightly and cut into ½ inch slices.

Makes 50 pieces.


Historical Note:

Rabbi Samuel Cooper was the rabbi of B'nai Jacob Synagogue of Charlestown,
WV for 1932 to 1974. Concerned with human rights, Rabbi Cooper has
performed as chairman of the West Virginia Human Rights Commission. Mrs.
Cooper, a well-known gourmet cook who has published several cookbooks,
comments that she always practices her dishes on the Rabbi first.

Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

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NOTES : The filling (chopped liver) for this recipe may also be purchased
at a delicatessen.
Nutr. Assoc. : 0 3309 0 0 1582 0 0 0 0 0 0 0 0