Sage liver bread appetizer

INGREDIENTS

• Liver
  This is an appetizer dish, so we'll go easy on the senses. Due to the nature of the dish, the liver has to be really tender, so we'll use turkey or chicken liver. For four people you will need about 200 grams of liver. Now, some stores sell chicken liver mixed with chicken hearts. Don't use the hearts, for they are not as tender as the liver.
• Bread
  We'll use buns. The point is, that the bread has to have crust everywhere, but the part that will be covered with liver, so we'll use buns, because they have a lot of crust. They have to be fresh out of the bakery and they have to be white buns. Don't use that shit with bird and mouse food all over it, it'll kill the dish. Oh, and if you happen to be one of those people who only eat bread with bird food on it, fuck you and your bird food too. Stop reading the recipe right now and go fuck yourself, you moronic idiot squealing birdfucker. Grmbh! The rest of you can use one bun if it's large, or two smaller buns.
• Milk
  Just plain milk from the store. If you can actually get some fresh milk from a nearby farmer, do not hesitate to use it. You only need about 1dl of milk. Oh, use full fat milk, not skimmed. It has to contain at least 3.5% fat.
• Onion
  There's quite a bit of onion in the dish, use one small onion or a half of a large onion. Use fresh onion, not that pre-fried shit you buy at the store. That's no good and it will wreak havoc on the flavor of the dish.
• Olive oil
  Use good olive oil. Do not use any other oil then olive oil. If you plan to use some shit vegetable oil, better don't cook at all. Go to a McShit restaurant and eat their chips and burgers or whatever tasteless garbage you happen to enjoy. However, in contrast with the rest of the ingredients, if you happen to get grade A olive oil (by grade A i don't mean the most expensive one in the supermarket, that's still grade C as far as I'm concerned), be smart, don't use it straight, it's going to kill the rest of the flavors and aromas. If you really manage to get grade A olive oil from a Greek, dalmatian or Italian olive farmer, then mix it 3 to 1 with sunflower oil or something like that. That's 3 parts sunflower, one part olive oil. The "super deluxe pure extravergine" oil that you buy at the supermarket you can use straight. You'll need about two tablespoons of olive oil.
• Bot sage
  As with all herbs, it is best to use fresh sage. Fresh herbs will give you more depth of the flavor, even though you'll need less of them. Most people however don't have access to fresh herbs, so they'll have to settle for dried supermarket sage. It's not a total disaster for the dish, but it does take away a bit of the flavor.
• Salt
  Sea salt, finely ground
• Pepper
  Ground green pepper. If you can't get green pepper for some reason, then you can use black. It's not a total disaster for the dish if you use black pepper, but it does take away a bit of the flavor.

PREPARATION OF INGREDIENTS

Slice the liver. You have to slice the liver rather finely ... let's say slices up to three millimeters thick, up to a centimeter wide and 2 centimeters long. Chop the onion and salt it. You have to salt the onion before you put it in the pan, because it fries better in oil. Salt the onion well, so you don't have to add salt later. Cut the buns in two halves, as if you were making a sandwich, so you get the top and bottom half of the bun. Then cut the halves up in reasonably sized pieces, say seven or eight centimeters long.

PITFALLS

ONION is one of the basic flavors in the dish. I would however like to warn you not to over-fry it in the beginning. If it turns brown and crispy, just throw it away, half of an onion is not worth destroying the whole dish.

LIVER is also easy to over-fry. The thing with liver is, that as you subject it to high temperature, it softens up to a point, then it starts hardening again. What we desire to achieve here is that when the dish is done, the liver reaches the point of maximum softness, so that it actually melts on your tongue as you eat it.

COOKING

First turn on the oven heater. You are going to need the oven in the second part of the cooking process, but it'll get heated up just right, when you finish the first part. Turn it to 180 degrees Celsius.

Grease a pan with a good tablespoons of olive oil and heat it up. First put the salted chopped onion in the heated oil. Fry it until it gains some transparency. It has to look almost like glass.

Next add the liver. Fry the liver for about 5 minutes, not more. You don't want the liver to be done when you finish this stage, it has to be about 2/3 done.

Take the pieces of bread that you have prepared, put them on a baking tray and pour some milk on the side with no crust. Do not soak it but put more then just a few drops. All the area of the bread has to be moistened with milk, but there must not be so much milk, that it would drip through the crust on the bottom.

Cover the milk moistened side of the bread with sage leaves. Put enough leaves, so that about one half of the total area of the bread is covered. On the sage leaves put a layer or fried liver. Try to spread it evenly and leave the outer half centimeter of the bread uncovered, so that there is a little edge around the liver layer.

Put a bit of green pepper on the liver. Don't overdo it! You don't want the dish to become spicy hot, you just want the pepper to give the liver layer a bit of that pepper flavor.

Put the tray with the bread in the oven (make sure it's 180 degrees Celsius) and leave it in there until the outer edge of the bread around the liver layer turns golden brown. This part is simple to time. Just don't let the bread get burned.

It looks really nice if you garnish each piece of bread with something. Serve immediately, straight out of the oven directly onto the table. Each minute the dish sits, it loses a bit of the flavor.

BON APPETITE ;)