Calf’s-liver Pudding with Anchovy Sauce

Name: Calf’s-liver Pudding with Anchovy Sauce (Borjumájpudding Ajókamártással)
Yield: 8 servings
Cuisine: Hungary
Ingredients: Salt and pepper; 1 hard white roll; ½ bay leaf, crushed; Butter (for greasing mold); ¼ pound smoked bacon, chopped fine; 4 eggs, separated; 2 tablespoons lard; 1 small onion, minced; 1 pound calf’s liver

Borjumájpudding Ajókamártással

Preparation info

8
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 pound calf’s liver
1 small onion, minced
2 tablespoons

Europe
Hungary
Dinner
Eastern Europe

Method

Skin the liver, grind it, then force through a strainer or purée in a blender.
Wilt onion in lard and add puréed liver and chopped bacon. Cook over low heat for 5 minutes. Remove from heat.
Soak roll in water, squeeze it, then shred it and add to the cooked liver mixture. Also mix in the bay leaf and salt and pepper to taste. Add egg yolks and stir we