Fresh Calf’s Liver Sandwiches

Name: Fresh Calf’s Liver Sandwiches (Emparedados de Hígado Fresco)
Cuisine: Puerto Rican
Ingredients: light mayonnaise (for spreading bread slices) (optional); light mayonnaise (for spreading bread slices) (optional); 4 pounds sandwich bread, crusts trimmed; 4 pounds sandwich bread, crusts trimmed; 1 teaspoon tomato sauce; 5 tablespoons freshly grated Parmesan cheese; 2 ounces (4 tablespoons) butter (at room temperature); 1 tablespoon olive oil; ⅓ cup vinegar, crush and mix in a mortar; 1 teaspoon salt, crush and mix in a mortar; 1 parsley sprig, chopped, crush and mix in a mortar; 1 onion, peeled, chopped, crush and mix in a mortar; 1 sweet chili pepper, seeded, crush and mix in a mortar; 1 clove garlic, peeled; 1 fresh lime, rinsed; 1 cup water; 1 pound calf’s liver, trimmed

Emparedados de Hígado Fresco

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound calf’s liver, trimmed
1 cup water
1

Americas
Sandwich
Caribbean
Puerto Rico

Method

Cut liver into pieces and rinse in water and lime included in A. Drain, wipe dry, and season with ingredients included in B. Allow to stand for 15 minutes.
In a small caldero or heavy kettle, heat olive oil. Add seasoned liver and tomato sauce included in C. Mix and bring rapidly to a boil. Reduce heat to low and cook for 3