Place beef liver in medium bowl; add milk. Cover and refrigerate 30 minutes.
Preheat broiler. Remove liver from milk; discard milk. Place liver on rack in foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning once.
Place liver in food processor bowl. Pulse on and off until finely chopped; remove liver from processor. Add egg, onion and garlic to food processor; pulse on and off until paste forms. Return liver to food processor; add lard. Pulse on and off until blended. Add parsley; pulse until mixture is smooth is smooth. Season with salt and pepper, as desired.
Place liver mixture into medium bowl; cover and refrigerate for at least 1 hour.
Nutrition information per serving: 37 Calories; 18 kcal Calories from fat; 2 g Total Fat; 0.7 g Saturated Fat; 0.6 g Monounsaturated Fat; 53 mg Cholesterol; 17 mg Sodium; 1.2 g Total Carbohydrate; 0 g Dietary Fiber; 3.8 g Protein; 0.8 mg Iron; 2.2 mg NE Niacin; 0.2 mg Vitamin B6; 9.7 mcg Vitamin B12; 0.7 mg Zinc; 7.3 mcg Selenium; 61.3 mg Choline;