Liver Strudel -- Hors D'oeuvre

Recipe Ingredients

		Crust
1 1/4 cups	78g / 2.8oz	Sifted flour
1/2 teaspoon	2.5ml	Salt
1/3 cup	65g / 2.3oz	Shortening
3 tablespoons	45ml	Water - (approx.)
		Filling
2		Onions - minced
3 tablespoons	45ml	Fat
1/2 lb	227g / 8oz	Beef liver - sliced
4		Hard-boiled eggs
1/2 teaspoon	2.5ml	Salt
1		Egg - beaten
1		Salt

Recipe Instructions

FOR THE CRUST:

Sift flour and salt together. Cut in shortening until mixture is like coarse sand. Add water a little at a time until all is moistened and pieces cling together.

FOR THE FILLING:

Sautee onions in fat until light yellow. Add liver and sautee 4 minutes on each side. Put onions, livers, and eggs through a food chopper. Mix with remaining fat left in skillet and salt and pepper.

Divide dough into thirds and roll very thin into strips 4 inches by 12 inches. Lay a bar of liver mixture down the middle of each strip. Roll half the pastry over it; brush with eggs and cover with other side of pastry. Brush all over with egg and seal ends. Place on baking sheets and bake in 400oven for 20 minutes. Cool slightly and cut into 1/2 inch slices.

Makes 50 pieces.

Historical Note:

Rabbi Samuel Cooper was the rabbi of B'nai Jacob Synagogue of Charlestown, WV for 1932 to 1974. Concerned with human rights, Rabbi Cooper has performed as chairman of the West Virginia Human Rights Commission. Mrs. Cooper, a well-known gourmet cook who has published several cookbooks, comments that she always practices her dishes on the Rabbi first.

Source:
"Mountain Measures" -- Junior League of Charleston, WV ed. 1974

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.