*  Exported from  MasterCook  *
                         SUR LE GRIL CHOPPED LIVER
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh Calves' Liver
    2       tb           Salad Oil
    3       tb           Butter
    1                    Large Spanish Onion, chopped
    1                    Egg, hard-cooked, mashed
                         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.
                    - - - - - - - - - - - - - - - - - -