| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Hungary, Soups/stews, Upload, Varietymeat |
8 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Liver, calf |
| 1 |
|
Onions, grated |
| 4 |
t |
Lard |
| 1 |
pn |
Salt |
| 1/2 |
c |
Wine, white |
| 1 1/2 |
qt |
Stock, chicken |
| 1 |
pn |
Pepper, black |
| 1 |
T |
Flour |
| 1 |
|
Egg yolks |
| 1/4 |
c |
Heavy cream |
| 3 |
|
Bread, white cut into |
|
|
croutons |
INSTRUCTIONS
Put liver through finest holes of a meat grinder. Saute onion in 1
tablespoon of hot lard for a few minutes, then add ground liver and
salt. Cover and cook over bery low heat for 5 minutes. Add wine a let
simmer for another few minutes. Bring chicken broth to a simmer. Add
liver mixture and pepper. In seperate frying pan, make a roux with 1
teaspoon lard and flour. Stir and cook for a few minutes, but do not
brown. Add 1/4 cup cold water. Whip the thickening, then mix it into
the simmering soup. Cook over low heat for 10 more minutes. Strain
the soup through cheesecloth. Mix egg yolk into cream and whip into
the simmering strained soup. Adjust tste and serve immedieately. Serve
croutons serperately. Note: in peasant house the soup was made with
pork liver and is served without straining. In elegant restaurants
they add a teaspoon of cagnac. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“God: the most lovable person in the universe”