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1
With a sharp knife, remove the tough outer membranes from liver.
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2
In a heavy skillet, heat oil and add chopped onions.
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3
Cook over medium high heat until translucent and golden brown.
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4
Remove with a slotted spoon and set aside.
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5
Add butter to skillet.
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6
Heat until melted.
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7
Add liver pieces.
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8
Over medium heat, fry liver until just done - 3 minutes on each side.
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9
Alternatively, liver can be brushed with butter and broiled.
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10
To test for doneness, cut a piece from liver slice.
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11
If still pink, continue cooking for 30 - 60 seconds.
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12
Overcooking causes the liver to be dry and tough.
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13
For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer.
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14
For best results, separate the hard cooked whites from yolks and sieve them separately.
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15
Set aside.
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16
Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder.
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17
Grind, then regrind the ground mixture.
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18
In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs.
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19
Add salt and pepper.
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20
Taste and adjust seasoning.
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21
If desired, add a few drops of commercial gravy browning liquid to heighten color.
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22
Refrigerate for 24 hours before serving.
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23
Serve with slices of tomato, cucumber and dark rye bread.
