SC - Chopped Liver/ Pate

[jeffrey stewart heilveil]

Salut!
To escape forever being branded by Lord Ras as a spoon tease, I am going
to do my best to fix the situation.  Therefore, Here is my recipe,
followed by the one in Alia Atas' Translation of Ein Buch von Guter
Speise...  If you leave out the wine/claret out of Alia's that's a pate.
If you go to her website you can get the documentation information you
will probably want.

If e'er I can do anything else...

Your servant,
Bogdan din Brasov

- ---
1/2 lb Liver (chicken.  It does make a difference)
1 onion. 
1 hardboiled egg
Salt and pepper to taste
1 T margarine

Use the margarine and onion to saute onion.  Cook under a lid until it is
carmelized (1/2 hourish)
Add liver to onions. Cover. Saute this until when part of the liver is cut
open it is almost all brown.
Lake off the lid and cook off the liquid.
Blend with the egg, add salt and pepper to taste, and serve it forth...
- ---
Courtesy of Alia Atlas:

http://www.cs.bu.edu/students/grads/akatlas/Buch/recipes.html#recipe16

16. Von einem gerihte von lebern (Of a dish of liver)
     Man sol nemen ein lebern und herte eyer. die sol man stozzen in eime
mrser. und daz sol man mengen mit luterm
     tranke oder mit wine oder mit ezzige und sol ez malen in einer
senfmlen und nem zwiboln. die solt du syden mit
     smaltze oder mit le. daz sol man giezzen ber vische oder ber
wiltpret. Noch dirre wise mahtu vil anders dingez
     machen.
     One should take a liver (presumably cooked) and hard eggs. One should
pound them in a mortar. And one should mix
     that with claret or with wine or with vinegar and should grind it in
a mustard mill and take onions, which you should cook
     with fat or with oil. One should pour that over fish or over wild
meat. In this same way, you may make many other things.


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