Danish recipe

* I'm a Normand guy, so I like meals prepared with cream. And apparently not only Normands like it, as I could experiment some Danish recipe that I'll try to copy hereunder :

You'll need, for 4 persons (sorry for those who are used to measure in English weight, some equivalence would be usefull, I promise I'll provide some link about) :

-500g heifer liver
-750g potatoes
-2 big onions
-salt and pepper
-vegetal oil (2 big spoonful)
-Butter
-20 cl cream

1- Put the heifer liver and the potatoes in a mixer, in order to obtain some kind of past. Salt and pepper this past

2- Cut your onions in rings

3- In a large pail, put the butter and the vegetal oil, and cook your liver/potatoes paste in this pail, making some little pancakes with it.

4- Put onion rings on each little pancake before turning them over.

5- When it is well cooked, take these pancakes off and hold them warm in an oven, just the time you'll need to pour the cream in the pail, and remove by rubbing the bottom of your pail with a "spatule à beurre/butterpat"(any wooden spoon will do it). Let the cream sauce getting thicker.

6- serve in hot plates and eat it with some salad and French fried potatoes, it is delicious!

Note that I found this recipe while heifer liver was still a cheap meal, it is now more expensive as price of the food has remarkably increased these last times (more 40 and some percent for basic stuff like butter, cream, and I don't even mention the meat...) so what was a cheap recipe some thirty years ago from now isn't that cheap anymore...

This sounds like a good warm winter dish!
But... I don't eat meat!! I wonder if you can use quorn instead of the meat..
What do you think Franck?

I was checking on the net what "quorn" was, Pia, and I found it was (how paradoxal to me) a kind of a chemical stuff for vegetarians, I read about the fermentation process, and I must say I never saw this before, in France it isn't very used, I think...some of my friends eat tofu and all sorts of soja based proteinated stuff, but the only vegetarian meal I can eat is the fallafel (hmmmm, delicious!)

Yes...it's kind of chemical
The main ingredients here are a special mushroom (Fusarium venenatum). Anyway...I don't buy or eat it that often, because it's veeeery expensive, but as the curious person I am or was when it first came on the market here...I had to try it and the thing is that it reminds very much about meat in consistency..when you prepare it! Anyway ...I prefer to use other stuff instead like ordinary vegetables.

I've never tried it, but thanks to you at least I'll know it is eatable

Do you eat fish? (kind of expensive too, but so nice and tasty, I enjoy smoked trutt, with tzatsiki, lemon and pepper, on either pitas cut in two or Swedish bread, toasted.

I like smoked trutts from the Pyrenean mountains, and also the Normand ones, some of them are prepared with aneth and Calvados, very, very tasty.
glups! Now I'll eat it less often, because prices jumped literaly and nearly doubled -sigh-

Yes...it is "eatable"! I almost swindled my brother once(he's a real "meat person" )..and he thought that it was pure meat!!! Haha..
Hm...I use to be a "kind person", you know, not swindle persons...but that was a bit fun..to see his face when I told him.

Yes, I eat fish (sometimes)..I'm a bit fake vegetarian.

Oh...I tried to Google "trutt" now, because I never heared of that fish, but no "hit", anyway it Sounds delicious! I also like smoked fish, like salmon.

Yes, the prices on food are not low!! I don't know exactly what the price for wheat are today...but, certainly it has been expensive to even bake bread!!!!

I think Francky means "trout", which is about the most popular fish in my area. They like lakes and especially rivers, and we got lots of them here in Austria!

Thanks Heidrun. ...so now I can do a new "Google-try".

Oh yes, I'm always making this mistake! (trutt /trout ). I like the flesh from this fish, it is less fat than salmon, this is why I prefer trout to salmon fish, although I like salmon as well

Ah... now I found "your fish" Frank.
It's a relative to our salmon.