Sur Le Gril Chopped Calf Liver Pate

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.

Steps

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.

Ingredients

fresh calf liver, egg, salad oil, salt, butter, pepper, spanish onion