Liver paste

Liver paste - Russian Appetizer Recipe

How to Cook & Prepare Liver paste:

500 g calf or beef liver 1 egg
50 g salt port salt, pepper
2 tblsps butter Nutmeg
2 carrots 2 tblsps stock or milk
2 onion

Dice the salt pork and render in a hot frying pan. Add the finely cut up carrots and onions. When slightly browned, add the liver which has been cut into medium size pieces and sprinkled with salt and pepper. Cover with a lid and sauté until done. (Do not fry the liver too long or it will be dry). Remove from the heat and cool. Put the liver, vegetables and port through a mincer two or three times. Combine with creamed butter and a dash of grated nutmeg. Taste to correct seasoning then transfer to plates or a serving dish. Ecorate with butter shaped with a bag or tube, hard-cooked eggs, green onions or deep fried onions. Put the yolks of the eggs through the ricer and chop up the whites.

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