French Chopped Liver
Author: Kitchens
  • 1 pound fresh calves' liver
  • 2 Tablespoons salad oil
  • 3 Tablespoons butter
  • 1 large Spanish onion, chopped
  • 1 egg, hard-cooked, mashed
  • salt
  • freshly ground pepper
  1. With a sharp knife, remove the tough outer membranes from liver.
  2. 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.
  3. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side.
  4. 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.
  5. 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.
  6. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, and then regrind the ground mixture.
  7. 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.
  8. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving.
  9. Serve with slices of tomato, cucumber and dark rye bread. Serves 4.
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