ReceptnaptárGoose Liver Croquettes
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Ingredients
Method
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- Roast the goose liver and the veal leg, and once cool, grind or chop them coarsely.
- Make a thick roux from the butter in a saucepan; when it's nicely golden, stir in the spices, the finely chopped mushrooms and half of the parsley.
- Add enough broth to make a thick paste, and remove from the heat.
- Mix in the ground meat and the egg, and work it together thoroughly.
- Last, carefully fold in the thinly sliced goose liver, being careful not to break it up too much.
- Form equal-sized croquette balls from the mixture with your palms.
- Coat in flour, then beaten egg, then breadcrumbs, and fry in hot lard until golden brown.
- Quickly fry the remaining parsley in the hot lard, and serve it as a garnish with the warm croquettes.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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