03-04-2005, 05:04 AM
2 to 4 tablespoons schmaltz (rendered chicken fat)
don't substitute anything else
2 onions, thinly sliced
1 pound chicken livers
2 hard boiled eggs, coarsely chopped
Salt and pepper to taste
In large heavy skillet sauté onions in one tablespoon schmaltz until soft and just beginning to brown. Transfer onions to bowl.
In same skillet sauté the livers in 1 tablespoon schmaltz until well browned and no trace of pink remaining. Add to onions and allow to cool .
Process livers, onions, eggs in food processor until chopped (be careful not to purée) or put through coarse blade of meat grinder. Add up to 2 tablespoon schmaltz to moisten and season with salt and pepper.
Servings: 4
don't substitute anything else
2 onions, thinly sliced
1 pound chicken livers
2 hard boiled eggs, coarsely chopped
Salt and pepper to taste
In large heavy skillet sauté onions in one tablespoon schmaltz until soft and just beginning to brown. Transfer onions to bowl.
In same skillet sauté the livers in 1 tablespoon schmaltz until well browned and no trace of pink remaining. Add to onions and allow to cool .
Process livers, onions, eggs in food processor until chopped (be careful not to purée) or put through coarse blade of meat grinder. Add up to 2 tablespoon schmaltz to moisten and season with salt and pepper.
Servings: 4