Sur Le Gril Chopped Liver

* Exported from MasterCook *

SUR LE GRIL CHOPPED LIVER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh Calves' Liver
2 tb Salad Oil
3 tb Butter
1 Large Spanish Onion, chopped
1 Egg, hard-cooked, mashed
Salt
Freshly Ground Pepper

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.
Serves 4.
By Sur Le Gril's chef Claude Dubourg.
From The Gazette, 91/02/06.



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