Cream of Liver Soup

Name: Cream of Liver Soup (Májkrém Leves)
Cuisine: Hungary
Ingredients: 1 small onion, grated; 1 tablespoon and 1 teaspoon lard; Pinch of salt; ½ cup white wine (optional); ⅛ pound calf’s liver; Croutons made of 3 slices of bread; Croutons made of 3 slices of bread; ¼ cup heavy cream; 1 egg yolk; 1 tablespoon flour; Pinch of black pepper; 1½ quarts meat or chicken broth or stock; 1½ quarts meat or chicken broth or stock; 1½ quarts meat or chicken broth or stock

Májkrém Leves

Preparation info

6 to 8
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

⅛ pound calf’s liver
1 small onion, grated
1 tablespoon and

Europe
Hungary
Soup
Eastern Europe

Method

Put liver through the finest holes of a meat grinder.
Sauté onion in 1 tablespoon hot lard for a few minutes, then add ground liver and salt. Cover and cook over very, very low heat for 5 minutes. Add wine and let it simmer for another few minutes.
Meantim