Sur Le Gril Chopped Calf Liver Pate

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“I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments.”
READY IN:
24hrs 12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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