Liver-Only Forcemeat with Pork Lard
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt veal liver
- onion
- funt fresh pork lard (shpik)
- eggs
- stakan Madeira
Instructions
- Soak and cut the liver; render sliced lard, add liver, cook to a glossy film, and cool separately.
- Grind and pound the liver with the set lard, sieve, and beat white with eggs and Madeira; keep cold.