Kreplach - Chicken Liver Filling

Recipe Ingredients

1/2 lb	227g / 8oz	Chicken livers
1/2 cup	31g / 1.1oz	Minced onions
2 tablespoons	30ml	Chicken fat
2		Hard-boiled egg yolks
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper

Recipe Instructions

Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper. Cool before placing in squares of dough.

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

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