Liver Puffs

Another delicious recipe from the Village Kitchen

Liver Puffs

Makes about 12

Ingredients

125 g / 4 oz pig's liver

75 g / 3 oz macaroni

15 g / 1/2 oz butter

1 tablespoon flour

150 ml / 1/4 pint milk

1 tablespoon chopped parsley

2 eggs

Oil or fat for frying

Method

1. Parboil liver

2. Boil macaroni in salted water until cooked. Drain well.

3. Finely mince liver and macaroni.

4. Melt butter in a pan, stir in flour and cook until golden brown.

5. Add a quarter pint of milk, stir and cook until thick.

6. Add liver, macaroni and parsley and heat through.

7. Add well beaten eggs.

8. Drop large tablespoons of this mixture into hot fat deep enough to cover. They puff up slightly when cooked.

NB If you find flavour of liver is too strong, soak it in some milk and water for an hour before cooking. Discard the liquid.

Ray Thompson