Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb/500 g veal liver,
- 1 lb/500 g mushrooms,
- 2 onions,
- 10 oz/300 g butter,
- salt,
- pepper,
- 1 hard boiled egg,
- olives (pickled peppers),
- parsley
Directions
Clean, wash and cut the mushrooms in big pieces. On the bottom of a pot, place 2 teaspoons of butter, the quartered onions, the mushrooms, the liver cut in big pieces and two tablespoons of water. Cover and boil over slow heat, shaking the pot from time to time.
When there is no liquid left, take off the heat, cool, then grind everything. Place the butter in a bowl and add the ground mixture.
Mix until creamy, add salt, pepper and place on a serving plate, smoothing the top. Garnish with slices of egg. On the yolk, place an olive or piece of pickled pepper and a parsley leaf.
Category:Romanian Recipes
Category:Romanian Appetizers