Recipe - Liver Strudel -- Hors Doeuvre

Crust
1 One fourth cup Sifted Flour
One half teaspoon Salt
1/3 cup Shortening
3 tablespoon Water (Approx.)
Filling
2 Onions; minced
3 tablespoon Fat
One half pound Beef Liver; cut or sliced up
4 HardBoiled Eggs
One half teaspoon Salt
1 Egg; beaten
1 ds Salt

FOR THE CRUST:

Sift flour and salt together. Cut in shortening until mixture is like
coarse sand. Add water a little at a time until all is moistened and pieces
cling together.

FOR THE FILLING:

Sauté onions in fat until light yellow. Add liver and sauté 4 minutes on
each side. Put onions, livers, and eggs through a food chopper. Mix with
remaining fat left in skillet and salt and pepper.

Divide dough into thirds and roll very thin into strips 4 inches by 12
inches. Lay a bar of liver mixtue down the middle of each strip. Roll half
the pastry over it; brush with eggs and cover with other side of pastry.
Brush all over with egg and seal ends. Place on baking sheets and bake in
400° oven for 20 minutes. Cool slightly and cut into One half inch slices.

Makes 50 pieces.

Historical Note:

Rabbi Samuel Cooper was the rabbi of B'nai Jacob Synagogue of Charlestown,
WV for 1932 to 1974. Concerned with human rights, Rabbi Cooper has
performed as chairman of the West Virginia Human Rights Commission. Mrs.
Cooper, a wellknown gourmet cook who has published several cookbooks,
comments that she always practices her dishes on the Rabbi first.

Source: "Mountain Measures" Junior League of Charleston, WV ed. 1974

billspa@icanect.net

NOTES : The filling (chopped liver) for this recipe may also be purchased
at a delicatessen.

Recipe by: Rabbi Samuel Cooper Posted to MCRecipe Digest V1 #747 by Bill
Spalding billspa@icanect.net on Aug 19, 1997