Chopped Liver

Recipe Ingredients

1 lb	454g / 16oz	Calf's, beef or chicken livers
2		Onions
2		Hard-boiled eggs
3 tablespoons	45ml	Rendered chicken fat
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground black pepper

Recipe Instructions

Wash the liver and combine in a saucepan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.

Grind or chop the liver, eggs and remaining onion until smooth. Blend in the fat, salt and pepper. Taste for seasoning.

Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.