Sur Le Gril Chopped Liver

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Servings: 4 Difficulty: Advanced
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International-style light and flavorful appetizer that brings home-style flavor to your table
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This International appetizer features Fresh Calves’ Liver, Salad Oil, Butter, Spanish Onion, Chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Sur Le Gril Chopped Liver

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 355.6

Description

This International appetizer features Fresh Calves' Liver, Salad Oil, Butter, Spanish Onion, Chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Salt Freshly Ground Pepper 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.
  24. By Sur Le Gril's chef Claude Dubourg.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 355.6kcal
% Daily Value *
Total Fat 22.4g35%
Saturated Fat 8.6g43%
Cholesterol 559.9mg187%
Sodium 134.6mg6%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.4g2%
Sugars 1.9g
Protein 29.9g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, beef, broiling, butter, calves, chopped, egg, entertaining, fresh, frying, gril, hardcooked, international, liver, mashed, oil, onion, salad, spanish, sur
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