| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Poultry, Appetizers, Jewish |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 3/4 |
c |
Chicken fat (available from your butcher) |
| 1 |
c |
Coarsely chopped onions |
| 4 |
|
Hard-cooked eggs, peeled |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Wash chicken livers and pat dry with towel. Set aside.
Cut up chicken fat and put in a skillet with onions. Saute, stirring
occasionally, to prevent burning the onions. Cook until the onions are
lightly browned and fat is melted. Remove onions and set aside. Pour liquid
chicken fat into a cup and set aside.
Place livers in the same skillet with 3 tablespoons of the liquid chicken
fat and saute until well done. Add additional chicken fat, if necessary.
Cool slightly.
Using a food grinder with a fine blade, a food blender at high speed, a
food processor with a metal blade, or a chopping bowl, finely grind or chop
livers, hard-cooked eggs, and onions. Place mixture in a bowl, add salt,
pepper and about 1/4 cup liquid fat. If additional fat is necessary, add
salad oil, one tablespoon at a time, to the mixture. Mix until all
ingredients are well blended.
Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate.
Serve with cocktail-size rye bread slices.
Makes 3 cups.
From: CLASSIC COLD CUISINE by Karen Green, Jeremy P. Tarcher, Inc., Los
Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer, Cooking Echo,
8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”