From: busuioc@acsu.buffalo.edu (Anca I. Busuioc)
Subject: COLLECTION: Liver recipes
Status: RO
Apparently-To: rec-food-recipes@cis.ohio-state.edu
Keywords: liver
Organization: UB
Date: Thu, 17 Dec 1992 16:18:03 GMT

since i've been collecting recipes for about a year, it's about time
i contributed something.

these recipes are romanian, from a cookbook that's been in my family
for 25 yrs.  apologies for the not-so-sophisticated translation.  it
is exact, but it may not sound very american :-)

for the person who requested liver recipes:
---------------------------------------------------------------------
A few tips on cooking liver (also from the book; if you knew this ignore):

- it has to be cleaned of all conjunctive tissue (membranes, blood vessels)
- if you fry it, do not salt it until almost finished; 
- do not wash it before frying (if you feel you must do _something_ to
clean it, it can be kept at most 15 min. in milk, then dried thoroughly.)
- do not pierce it with a fork while frying, it loses juice
- the more you fry it, the less tender and the less taste
--------------------------------------------------------------------------
(don't be scared about using so much butter, whenever frying is involved
we use oil.  however, i am giving out the original recipes.)


Liver Souffle
^^^^^^^^^^^^^
500 g liver (1 lb + 1oz)
2 buns (the small, round, plain, variety)
150 g butter (approx. 1/3 lb), unsalted
1 small onion
a little more butter for sauteeing the onion (1 tbsp)
2 eggs
salt, pepper, some chopped green parsley
1 tbsp fine dried breadcrumbs
spices to taste

clean the liver, removing all membranes and blood vessels.  put it through
the meat grinder twice, together with: 1) the buns, which have been soaked in
milk, squeezed, and drained,  and 2) the onion, which has been chopped & 
lightly browned in butter.  

separately, soften and then beat the butter until creamy; add 2 egg yolks;
mix thoroughly.  combine with the liver+buns+onion mixture.  mix again.
add salt, pepper, parsley, and some spices (ground allspice goes well
here); then add the egg whites which have been beaten stiff.

grease a baking dish, sprinkle with fine breadcrumbs, pour in the mixture,
bake at medium hot oven temperature.   serve with tomato sauce or
mushrooms.


Tomatoes Stuffed with Liver
^^^^^^^^^^^^^^^^^^^^^^^^^^^

12 firm, ripe, average sized tomatoes
250 g liver (1/2 lb)
3 buns (small, round, plain)
1 small onion
some butter for sauteeing the onion
2 eggs
50 g butter, unsalted (1.5 oz)
salt, pepper to taste
2 tbsp cream 

cut the "lids" off the tomatoes, scoop the inside into a bowl, set aside.
slice the liver, fry the slices lightly in butter.  then put through the
meat grinder, together with the buns (previously soaked in butter and 
squeezed); lightly brown the chopped onion in the pan juices that were left
after frying the liver.

addd the onion to the liver+buns paste, add the egg yolks, the egg-whites 
beaten stiff, salt, pepper; mix.  fill the hollowed-out tomatoes with this
mixture.  put them in a baking dish, on each tomato a small dollop of
butter.  bake at medium-high oven tempreature.

cook the flesh of the tomatoes that you have previously scooped out, bring
to a boil, pass through a sieve, then pour over the tomatoes, after they
have browned a little.  right before serving, add 2-3 tbsp cream.


Liver with Wine & Onion Sauce 
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
750g liver (1.65 lbs)
1 tbsp butter
i tsp flour  (mom uses cornstarch)
1 tbsp finely chopped onion (i'd put more...)
1 tsp finely chopped parsley
1 cup stock 
1/2 cup wine
1/2 tbsp tomato paste
salt, pepper

clean the liver of all membranes and vessels, cut into pieces.  in a pot
heat up 1 tbsp butter, when hot add the liver; cook for a few minutes,
turning it a few times to brown evenly.  add salt and pepper, finely chopped
onion, parsley.  sprinkle 1 tsp flour.  let it brown a couple of minutes.  pour
in the wine, the stock, and a little tomato paste.  bring to a boil.  serve. 

enjoy!

anca  ------------------------------------------------------------------------

ATTENTION:
all mail will be answered after the 5th of january, as i'm going on vacation.
busuioc@acsu.buffalo.edu		VIVE LES VACANCES!
------------------------------------------------------------------------------

Newsgroups: rec.food.recipes