Ukrainian Pashtet of Liver (loaf)
|
Ingredients
| 1 | md. onion, chopped | | 2 stalks | celery, chopped | | 1 | md. carrot, diced | | 1 | bay leaf | | 3 cups | water | | 1 lb. | veal liver | | 1/2 lb. | pork liver | | 2 slices | bacon or | | fresh salt pork | | 1 tsp. | grated onion | | 2 | eggs, beaten | | 2/3 cup | dry bread crumbs | | 2/3 cup | milk | | 1/4 cup | liver stock | | Salt and pepper |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Cook the vegetables with the bay leaf in the water for 30 minutes. Remove the skin and membrane from the liver. Cut the liver into thick slices and simmer with the vegetables 3 to 5 minutes. Drain and reserve 1/4 cup of the liver stock.
Discard the bay leaf. Put the liver, vegetables, and bacon or salt pork through a food chopper, using a fine blade. Grind the mixture twice. Add the onion and eggs. Soften the bread crumbs in the milk mixed with the reserved liver stock. Combine with the mixture. Season to taste with salt and pepper. Beat thoroughly. Spoon into a greased loaf pan and sprinkle the top with some melted fat. Cook in a moderate oven (350°F) for about 45 minutes. Chill. Serve in slices.
Author's Comments
Good served cold as an appetizer, or for a hot luncheon dish with a tartar sauce. The mixture for pashtet should be ground more than once to give a smooth texture to the finished product.