Sur Le Gril Chopped Calf Liver Pate - cooking recipe

Ingredients

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

Preparation

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.