| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion; minced |
| 3 |
tb |
Chicken fat; divided |
| 1 |
lb |
Chicken livers; cut in 1/2 |
| 6 |
|
Saltine crackers |
| 3/4 |
ts |
Lawry seasoning |
| 2 |
tb |
Hungarian paprika |
| 1 |
pn |
Sugar |
|
|
Black pepper |
| 1 |
pn |
Kosher salt |
| 2 |
|
Eggs, hard boiled, quartered |
INSTRUCTIONS
Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise
heat medium high and add livers, browning them quickly while stirring
occasionally. Season with some salt and pepper.
While livers are still slightly pink on the inside, remove all contents
of pan to food processor. Puree. Add the remaining 2 T fat, crackers,
seasonings and eggs. Process until smooth. Should be firm and smooth, not
stiff or dry. Add a little more fat if necessary. Taste and adjust
seasonings. Seal tightly and refrigerate at least 4 hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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