Gehakte leber
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Liver, (beef, calf, chicken or goose) |
| 2 | Hard boiled eggs | |
| 1 | Onion, saute in oil or schmaltz* | |
| Salt and pepper to taste | ||
| 2 | tablespoons | Schmaltz, about |
Directions
Source: Love and Knishes by Sara Kasdan - printed orig. 1956<MY MOTHER'S RECIPE FOR GEHAKTE LEBER> by: Sam Levinson -- by kind permission of the author.
<Mymothermadegehaktelebermostlyoutofcutseventhecowneverused:milts(spleen)bock(cheek)harts(heart)loong(lung).Addatouchofliverforflsavour.Drenchtheentiremixturewithwarmchickenfat.Onlyoneingrerdientisessential--hungrychildren.> Place liver under the broiler and broil until well done. (about 10 minutes) Remove from broiler and cool. Remove skin and veins. Put liver, eggs and onions through a good food grinder (food processor) Seaason with salt and pepper. Add schmaltz, working it through the liver with a fork. The liver should be moist enough to hold together. If necessary - add more schmaltz - serves 8
CHOPPED LIVER STRAWBERRIES: prepare as gehakte leber. Using about a TBSP of chopped liver, mold into the shape of a strawberry. Roll in paprika and stick a bit of parsley in the top. Servr on a bed of watercress, or use as a garnish for other dishes. These strawberries are very pretty around a green jellied salad.
CHOPPED LIVER PINAPPLE: Prepare as gehakte leber using a double recipe than listed. Shape the liver into the form of a pinapple and press slices of stuffed olives on the
"Pinapple" in regular rows. Place pinapple leaves on top.
Posted to JEWISH-FOOD digest V96 #102 From: alotzkar@... (Al)
Date: Fri, 13 Dec 1996 15:06:16 -0800