Casserole of Rice and Liver Recipe
Casserole of rice and liver is a savory rice and calf's liver casserole made with caramel. Shaped as a ring with the liver filling in the middle, the rice and liver casserole is finished by baking it in the oven.
Ingredients
| Rice | 1 Cup (16 tbs) | |
| Water | 1 Quart | |
| Butter or other fat- 2 tablespoons | ||
| LambÂ’s or calf's liver- 1 pound | ||
| Stock | 2 Cup (16 tbs) | |
| Caramel- 1 teaspoon | ||
| Flour | 2 Tablespoon, browned | |
| Fat | 2 Tablespoon | |
| Crumbs-as required | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1.Start by preheating the oven to 300F degrees
MAKING
2.Boil the rice in the water and mash smooth with the fat.
3.Season with salt and pepper to taste.
4.Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center.
5.Set in a cold place until firm.
6.Meanwhile boil the liver, drain, chop fine and season with salt.
7.Heat the soup stock, seasoned with caramel.
8.Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver.
9.Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven.
SERVING
10.Serve with salads
1.Start by preheating the oven to 300F degrees
MAKING
2.Boil the rice in the water and mash smooth with the fat.
3.Season with salt and pepper to taste.
4.Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center.
5.Set in a cold place until firm.
6.Meanwhile boil the liver, drain, chop fine and season with salt.
7.Heat the soup stock, seasoned with caramel.
8.Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver.
9.Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven.
SERVING
10.Serve with salads
Chef
