Introducing the Sur Le Gril Chopped Calf Liver Pâté – a culinary masterpiece that beckons you into the realm of exquisite flavors and gourmet indulgence! 🍽️🌟 Adopted during the Great Recipe Adoption of Feb 2005, this recipe promises a symphony of taste with its blend of fresh calf liver, eggs, and a medley of spices that will dance on your taste buds.
🕰️ Cooking Time: 12 minutes
🕰️ Preparation Time: 24 hours
🕰️ Total Time: 24 hours and 12 minutes
Embark on this gastronomic journey with a preparation that requires patience and precision, ensuring a dish that captivates the senses. Perfect for those who appreciate the rich and distinctive flavors of beef organ meats, this recipe is a celebration of culinary finesse.
Ingredients:
- 1 fresh calf liver
- 1 egg
- 2 teaspoons salt
- A generous pat of butter
- 3 dashes of pepper
- 1 Spanish onion
🌡️ Nutritional Information (per serving):
- Calories: 728.9
- Fat Content: 36g
- Saturated Fat Content: 13.1g
- Cholesterol Content: 1405.4mg
- Sodium Content: 403.4mg
- Carbohydrate Content: 15.2g
- Fiber Content: 0.6g
- Sugar Content: 1.6g
- Protein Content: 81.8g
Servings: 4
👩🍳 Instructions:
-
Prepare the Liver:
- With a sharp knife, delicately remove the tough outer membranes from the fresh calf liver.
-
Sauté the Onions:
- In a heavy skillet, heat oil to perfection and add the chopped Spanish onions.
- Cook over medium-high heat until the onions are translucent and acquire a golden brown hue.
- Remove the caramelized onions with a slotted spoon and set them aside for later.
-
Fry the Liver:
- Introduce the luscious pat of butter into the skillet, letting it melt into a golden pool of deliciousness.
- Add the liver pieces, allowing them to sizzle and infuse with the buttery goodness.
- Fry the liver over medium heat until it reaches the pinnacle of perfection – approximately 3 minutes on each side.
- Alternatively, for a twist, brush the liver with butter and let it embrace the magic of broiling.
-
Check for Doneness:
- To ensure the liver is cooked to perfection, cut a piece from the liver slice.
- If a hint of pink persists, continue cooking for an additional 30 to 60 seconds.
- Beware, overcooking can lead to a dry and tough texture.
-
Prepare the Egg:
- For a finely mashed egg that seamlessly integrates into the liver mixture, force the egg through a wire strainer.
- For optimal results, separate the hard-cooked whites from the yolks and sieve them separately. Set aside.
-
Grind and Mix:
- Fit your trusty meat grinder with a medium blade and introduce the cooked liver and onions into the grinder.
- Grind the mixture, then regrind to achieve the perfect consistency.
- In a medium mixing bowl, combine the twice-ground meat and onion mixture with the sieved eggs.
- Add salt and pepper, allowing the flavors to mingle in a harmonious union.
-
Adjust Seasoning:
- Taste the concoction and adjust the seasoning according to your discerning palate.
- For an extra touch, consider adding a few drops of commercial gravy browning liquid to elevate the color.
-
Chill and Serve:
- Now comes the anticipation – refrigerate the glorious mixture for a tantalizing 24 hours before unveiling its full splendor.
- Serve this culinary masterpiece with slices of ripe tomato, crisp cucumber, and the perfect accompaniment, dark rye bread.
Now, gather your ingredients, channel your inner chef, and embark on a culinary adventure that promises not just a meal but an experience. Let the Sur Le Gril Chopped Calf Liver Pâté elevate your palate to new heights! Bon appétit! 🥂👨🍳
