|Contrary to the English, the Spaniards Sautée |
the Meat and Onions
Photo by: Lord-Williams
entrails kid, kid sheep or goat
salt to taste
1 mutton liver
4 slices of bacon
½ c almonds
1 bread, crusts removed
½ c White vinegar
1 tsp salsas finas
2 egg yolks
Clean liver and roast it 20 minutes or until done.
When the entrails are cooked remove them form the pot, and cut them in pieces the size of a finger. Remove the onion and any other vegetables used to make the broth. Slice them and return them to the pot.
Fry bacon. When golden brown remove it and set aside. Gently fry the entrails and the second onion in the grease.
Boil and peel almonds. Put them in a food processor and grind them with the liver and the bread soaked in vinegar. When blended add the broth. Strain this through a cheesecloth. Put this in a pot with the entrails, onion and salsas finas and cook for about 15 minutes. Add more water if necessary. When thick and bubbly, taste for vinegar and add more if necessary to enhance the taste.
Put 2 egg yolks in each soup bowl and our boiling hot the pottage into the bowls. Crumble the bacon and garnish the bowls with it. Let cool a little and serve.
 As mutton liver could not be found a pug’s liver was used.
 See blog titled dárselo published November 29, 2013 for recipe.
 This can include the onion to be sautéed later. Quarter it and add other items such as a carrot, celery, a spice bag with such spices as peppercorns, 1 cinnamon stick, ginger, cloves etc.