| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Liver; (beef, clak, chicken or goose) |
| 2 |
|
Hard boiled eggs |
| 1 |
|
Onion |
|
|
Salt and pepper totaste |
| 2 |
tb |
Schmaltz; (approx.) |
INSTRUCTIONS
Place liver under broiler until well done (about 10 minutes) turning once.
Remove from broiler and cool. Remove skin and veins. Put liver, eggs, and
onion through a good grinder, using the fine blade. Season with salt and
pepper. Add schmaltz, working it through the liver with a fork. The liver
should be moist enough to hold together, if may be necessary to add more
schmaltz.
Posted to EAT-L Digest by BirdsEtc <BirdsEtc@AOL.COM> on Dec 17, 1997
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