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Liver Fried As Cutlets

Thin slices of liver coated in eggs and crackers, fried until browned, served optionally with tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Liver and tomato work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 146 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Liver Fried As Cutlets

Ingredients

Directions

Prepare the liver

  1. Cut the liver into thin slices.

  2. Scald the liver and wipe it dry with a towel.

Coat and fry

  1. Beat the eggs in a bowl.

  2. Dip the liver slices in the eggs, then coat them with powdered crackers.

  3. Fry the coated liver in hot oil until browned.

  4. Serve with tomatoes if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Liver + tomatotop 20% of all pairs
    Smell alikemoderate
    Cooked together146 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  2. Liver + eggtop 28% of all pairs
    Smell alikelow
    Cooked together1,177 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + tomatotop 34% of all pairs
    Smell alikelow
    Cooked together5,890 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Liver
Forms the main body of the cutlet, providing the dish's substance and rich flavour.
Eggs
Bind the cracker coating to the liver slices so it adheres during frying.
Powdered crackers
Form a crisp, browned coating that protects the liver while it fries.

The step that matters

Fry the coated liver in hot oil until browned. If the oil is not hot enough, the coating absorbs oil and turns greasy instead of crisping. Frying too long dries the liver and makes it tough, so the slices should brown and be removed promptly.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (liver, egg):

  1. Asparagusfits better
  2. Chivefits better
  3. Mustardfits better
  4. Tomatothe original

Fit is the average pairing score against liver, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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