Liver strudel -- hors d'oeuvre

50 Servings

Ingredients

Quantity Ingredient
---Crust---
1¼ cup Sifted Flour
½ teaspoon Salt
⅓ cup Shortening
3 tablespoons Water (Approx.) -Filling---
2 Onions; minced
3 tablespoons Fat
½ pounds Beef Liver; sliced
4 Hard-Boiled Eggs
½ teaspoon Salt
1 Egg; beaten
1 dash Salt

Directions

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:

Sauté onions in fat until light yellow. Add liver and sauté 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 mixtue 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 400° oven for 20 minutes. Cool slightly and cut into ½ 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 billspa@...

NOTES : The filling (chopped liver) for this recipe may also be purchased at a delicatessen.

Recipe by: Rabbi Samuel Cooper Posted to MC-Recipe Digest V1 #747 by Bill Spalding <billspa@...> on Aug 19, 1997

Related recipes