| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Soups/stews, Hungary, Varietymeat, Upload |
8 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Liver, calf |
| 1 |
sm |
Onions; grated |
| 4 |
ts |
Lard |
| 1 |
pn |
Salt |
| 1/2 |
c |
Wine, white |
| 1 1/2 |
qt |
Stock, chicken |
| 1 |
pn |
Pepper, black |
| 1 |
tb |
Flour |
| 1 |
|
Egg yolks |
| 1/4 |
c |
Heavy cream |
| 3 |
sl |
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
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