Strudel - Liver Filling Recipe - Cooking Index
Strudel - Liver Filling Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Calf's liver |
| 1 cup | 62g / 2.2oz | Diced onions |
| 1/2 cup | 31g / 1.1oz | Chicken fat |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
Cube the liver and cook it with the onions in the chicken fat until the liver loses its redness. Chop the liver (use the fat remaining in the pan, too). Add the salt and pepper. Spread on the oiled strudel dough (two recipes for strudel dough are included in this database) and roll up. Make 4 small strudels with this filling.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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