Sur Le Gril Chopped Calf Liver Pate

Total Time: 24 hrs 12 mins Preparation Time: 24 hrs Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 lb fresh calf liver
• 1 egg, hard-cooked, mashed
• 2 tablespoons salad oil
• salt
• 3 tablespoons butter
• pepper, freshly ground
• 1 large spanish onion, chopped

Recipe

• 1 with a sharp knife, remove the tough outer membranes from liver.
• 2 in a heavy skillet, heat oil and add chopped onions.
• 3 cook over medium high heat until translucent and golden brown.
• 4 remove with a slotted spoon and set aside.
• 5 add butter to skillet.
• 6 heat until melted.
• 7 add liver pieces.
• 8 over medium heat, fry liver until just done - 3 minutes on each side.
• 9 alternatively, liver can be brushed with butter and broiled.
• 10 to test for doneness, cut a piece from liver slice.
• 11 if still pink, continue cooking for 30 - 60 seconds.
• 12 overcooking causes the liver to be dry and tough.
• 13 for finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
• 14 for best results, separate the hard cooked whites from yolks and sieve them separately.
• 15 set aside.
• 16 fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
• 17 grind, then regrind the ground mixture.
• 18 in a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
• 19 add salt and pepper.
• 20 taste and adjust seasoning.
• 21 if desired, add a few drops of commercial gravy browning liquid to heighten color.
• 22 refrigerate for 24 hours before serving.
• 23 serve with slices of tomato, cucumber and dark rye bread.