| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Appetizers, Jewish |
6 |
Servings |
INGREDIENTS
|
|
From: Irwin Solomon JJGF65A |
| 1 |
lb |
Chicken livers |
| 1 |
|
Large onion,finely chopped |
| 1/4 |
c |
Schmaltz (chicken Fat) |
| 3 |
|
Hard boiled eggs |
| 1/2 |
ts |
Salt |
|
|
Fresh ground pepper to taste |
INSTRUCTIONS
GEHKTE LEBER
Preheat oven to 375 deg. Wash and drain the chicken livers. Remove all fat
and any discolored spots. If you find one with a green area, which is the
gall, throw it away. It would make everything taste bitter. Arrange the
livers on a foil lined baking sheet and bake for 30 minutes at 375 deg.
While livers are baking, saute the onions in the schmaltz (chicken fat)
until very brown. Peel the eggs and chop them coarsely. Place in a bowl of
food processor,or blender.Add the livers,the sauteed onions,salt and
pepper.Pulse the machine until everything is ground and mixed together.
Serve as an appetizer on a bed of lettuce with chopped onion. AN Aside: For
real down home chopped liver,the whole process should be done in a wooden
bowl, with single bladed chopping knife.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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