Liver Quenelles
Tender and juicy – they are eaten in an instant! Liver quenelles are easy to make, requiring no more than 30 minutes. Even a beginner can handle it. These quenelles can be served with any side dish, pairing perfectly with rice, mashed potatoes, or vegetables.
Updated : 16 June, 2025
Easy
About 20 min.
Ingredients
300 grams
Beef liver
1
Onions
1
Eggs
3 tablespoon
Breadcrumbs
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Choose a large onion (or use three small ones like I did). Preheat the oven to 200°C (392°F).
Step 2
Rinse the liver under running water and pat it dry with a clean towel. Remove the membrane and cut it into small pieces that will fit into a blender.
Step 3
Peel the onions. I cut each onion into six pieces since my blender can handle them easily. Adjust based on your equipment.
Step 4
Blend the liver and onions together until smooth. Add salt, black pepper, and egg white, then blend again thoroughly.
Step 5
Add breadcrumbs and mix well. Fill a small pot with water (mine is 20 cm in diameter, and 1 liter of water is enough). Add salt to taste and bring to a boil.
Step 6
Using two tablespoons, shape small quenelles from the liver mixture and drop them into the boiling water. Once they float to the surface, reduce the heat and let them cook for 2-3 minutes on medium heat.
Step 7
Remove the quenelles from the water and pat them dry with a paper towel. Brush them with egg yolk, place them in a baking dish, and bake in a preheated oven at 200°C (392°F) for 2-3 minutes until golden brown. The exact time depends on your oven.
Step 8
Your delicious and healthy liver quenelles are ready. Enjoy your meal!