| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Spanish | Meats | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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