KELDON'S COOKERY
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1 small grated Onion
4 teaspoons Lard
1/3 pound ground Calf's liver
1 pinch Salt
1/2 cup White wine
1 1/2 quarts Chicken stock
1 pinch Pepper
1 tablespoon All-purpose flour
1 each Egg yolks
1/4 cup Heavy Cream
Note: Also known as Majkrem Leves
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Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Stove Top 10 Minutes 30 Minutes 40 Minutes |
Note: Also known as Majkrem Leves
In a pan, saute onion in 1 tablespoon of lard for a few minutes until wilted. Add ground liver and salt. Cover and cook over very low heat for 5 minutes. Add wine a let simmer for another 5 minutes.
In a pot, bring chicken broth to a simmer. Add liver mixture and pepper.
In separate frying pan, make a roux with 1 teaspoon lard and flour. Stir and cook for a few minutes, but do not brown. Add 1/4 cup cold water. Whisk until thick, then mix it into the simmering soup. Cook over low heat for 10 more minutes. Strain the soup through cheesecloth and return to pot.
Mix egg yolk with heavy cream and whip into the simmering strained soup. Adjust with salt and pepper to taste.
