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Liver Paste

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  Calfs liver 2 Pound (Whole Or Sliced)
  Onions 2 Medium, ground
  Celery stalks 3
  Lemon juice 1 Tablespoon
  Salt To Taste

Boil liver in water until tender.
Remove skin and fibres.
Grind in food chopper with onion and celery.
Blend to a smooth paste and season to taste with lemon juice, salt, and pepper.
Form into a large mound, chill.
Before serving sprinkle with sieved hard-boiled egg yolks and whites; serve on lettuce accompanied by cocktail crackers and spreaders.
This paste may be stored in earthern crocks with melted butter poured on top.
Truffles are often added.

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