Blend cream cheese and liver pate together.
Melt red madrilene and gelatin together; add a few drops of red coloring. Oil a mold or 2 small ones.
Pour a little madrilene mixture into mold and let set.
Add pate mixture and keep in center.
Pour remaining madrilene over and around; chill.
Keeps well; do not freeze.
Good for cocktail party, served with plain crackers.
Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
Beat in eggs and then bread crumbs, flour, salt and pepper.
Let it stand in room temperature for about 1 hour.
Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
Cover and simmer for 15 minutes.
(Dumplings should be hard).
Put 3 tablespoons margarine or butter and onions in the pan. Fry until tender, about 5 minutes.
Remove onions from pan.
Add 1/2 cup shortening until melted.
Coat beef liver with flour and fry until browned, about 2 or 3 minutes on each side.
Remove liver from pan; add 1 cup cold water and mushrooms.
Cook 1 minute.
Add bacon and onions.
Cook all together.
Put liver on top of onions.
Cover and simmer on top of stove, low heat, 30 minutes. Stir every 5 minutes.
cut beef liver in long strips length wise.
this can be done when meat is partly frozen for easier handling.
brown liver in the butter with above spices.
add the soup and water.
simmer on low heat on stove top for 20 minutes.
serve over cooked rice of your choice.
FOR THE CHICKEN LIVER PATE: In a skillet, place 2
Liver.
Defrost the liver and soak in cold water
ntil almost absorbed. Add the liver pate and turn off the heat
mix all ingredients in food processor until creamy. Then Viola!
In 10 inch skillet over medium high heat add 1/4 cup butter.
Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.
et aside.
Dust the liver with flour (on both sides
The recipe does not call for it
Dredge sliced liver in seasoned flour.
Brown liver on both sides in oiled skillet over medium high heat.
Place onions on top of liver in skillet.
Dissolve bouillon cubes in hot water, pour on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a thin gravy.
Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
Add the ground chuck, beef liver, and chicken liver to a large stock pot
Cream the pate and cream cheese.
Add other ingredients.
Mix well and chill. Serves 12.
owl along with the duck liver pate, chopped pistachios, thyme leaves, egg
Boil beef, liver and suet in 1 quart water, or enough to cover, until well done.
Grate the liver and mash suet together. Combine with seasonings, eggs and flour and add about 1 cup of stock.
Drop by teaspoonfuls into boiling stock (1-1/2 quarts). Cook 10 to 15 minutes.
Keep stock boiling and be careful not to crowd dumplings.
This is an old recipe handed down from our German-Deutsch (Dutch) Fork ancestors.
I brought it from South Carolina.
Melt 1 1/2 tablespoons butter in skillet over medium heat.
Add tomato, onion and basil. Season well and cook for 20 minutes, stirring occasionally.
Dredge liver in flour.
Melt remaining butter in frying pan over low heat and cook liver 3 minutes and turn over and season with salt and pepper and cook for another 2 minutes.
Serve with the tomato and onion mixture on top.
Mix first 4 ingredients together, blending thoroughly.
Then chill for at least 1 hour.
Then form mixture into a ball.
Take rye bread and hollow out in the center.
Drop in liver pate ball. Serve.
aper sack.
Add the liver strips and shake until dredged