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Title: Majkrem Leves (Cream of Liver Soup)
Categories: Soup Poultry Beef Check
Yield: 8 Servings
| 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 |
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 very low heat for 5 minutes. Add wine and let simmer for another few minutes. Bring chicken broth to a simmer. Add liver mixture and pepper.
In separate 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 taste and serve immediately. Serve croutons separately.
Note: In peasant houses the soup was made with pork liver and was served without straining. In elegant restaurants they add a teaspoon of cognac.
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