Title: Sur Le Gril Chopped Liver
Categories: Meat
Yield: 4 Servings
| 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.