Liver Loaf Recipe

(Pane di fegato)



Cut about one pound of veal liver in thin slices and four chicken livers

in two parts and put all this in a saucepan with rosemary and a piece of

butter. When this is melted put in another piece and season with salt

and pepper. After four or five minutes at a live fire, remove the liver

(dry) and grind it together with the rosemary. In the gravy that remains

in the saucepan put a big crumb of bread, cut into small pieces and make

a paste that will also be ground with the liver. Then rub everything

through a sieve, add one whole egg and two yolks and a pinch of grated

cheese, diluting with brown stock or water. Finally put in a smooth mold

with a sheet of paper in the bottom, all evenly greased with butter and

cook in a double boiler. Remove from the mold when cool and serve cold,

with gelatine.

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