1 lb Fresh Calves' Liver

      2 tb Salad Oil

      3 tb Butter

      1    Large Spanish Onion, chopped

      1    Egg, hard-cooked, mashed

           Salt
           Freshly Ground Pepper
  With a sharp knife, remove the tough outer membranes
  from liver. In a heavy skillet, heat oil and add
  chopped onions. Cook over medium high heat until
  translucent and golden brown. Remove with a slotted
  spoon and set aside.
  Add butter to skillet. Heat until melted. Add liver
  pieces. Over medium heat, fry liver until just done -
  3 minutes on each side. Alternatively, liver can be

  brushed with butter and broiled. To test for doneness,
  cut a piece from liver slice. If still pink, continue
  cooking for 30 - 60 seconds. Overcooking causes the
  liver to be dry and tough. For finely mashed egg that
  disappears in the liver mixture, force egg through a
  wire strainer. For best results, separate the hard
  cooked whites from yolks and sieve them separately.
  Set aside. Fit meat grinder with a medium blade and
  place cooked liver and cooked onions in the grinder.
  Grind, then regrind the ground mixture. In a medium
  mixing bowl, combine the twice ground meat and onions
  mixture with the sieved eggs. Add salt and pepper.
  Taste and adjust seasoning. If desired, add a few
  drops of commercial gravy browning liquid to heighten
  color. Refrigerate for 24 hours before serving. Serve
  with slices of tomato, cucumber and dark rye bread.
  Serves 4.
  By Sur Le Gril's chef Claude Dubourg.
  From The Gazette, 91/02/06.