Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh Calves' Liver 1 ea Egg, hard-cooked, mashed
2 tb Salad Oil 1 x Salt
3 tb Butter 1 x Freshly Ground Pepper
1 ea Large Spanish Onion, chopped

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.

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