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sur le gril chopped calf liver pate


i adopted this recipe during the great recipe adoption of feb 2005. i haven't tried it out yet. but i shall be trying this recipe soon and once i do, i'll update it with my comments. please feel free to do so and post your comments.


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  1. With a sharp knife
  2. Remove the tough outer membranes from liver
  3. In a heavy skillet
  4. Heat oil and add chopped onions
  5. Cook over medium high heat until translucent and golden brown
  6. Remove with a slotted spoon and set aside
  7. Add butter to skillet
  8. Heat until melted
  9. Add liver pieces
  10. Over medium heat
  11. Fry liver until just done - 3 minutes on each side
  12. Alternatively
  13. Liver can be brushed with butter and broiled
  14. To test for doneness
  15. Cut a piece from liver slice
  16. If still pink
  17. Continue cooking for 30 - 60 seconds
  18. Overcooking causes the liver to be dry and tough
  19. For finely mashed egg that disappears in the liver mixture
  20. Force egg through a wire strainer
  21. For best results
  22. Separate the hard cooked whites from yolks and sieve them separately
  23. Set aside
  24. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder
  25. Grind
  26. Then regrind the ground mixture
  27. In a medium mixing bowl
  28. Combine the twice ground meat and onions mixture with the sieved eggs
  29. Add salt and pepper
  30. Taste and adjust seasoning
  31. If desired
  32. Add a few drops of commercial gravy browning liquid to heighten color
  33. Refrigerate for 24 hours before serving
  34. Serve with slices of tomato
  35. Cucumber and dark rye bread

Step 23

Total Time in Minute 1452

Ingredients Count 7

cooking sur le gril chopped calf liver pate

See More Relate Photo


Fresh calf liver


Salad oil




Spanish onion

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