Chopped Liver A La Rosenthal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken liver, I don't have |
| to remind observants to | ||
| grill it first – if you | ||
| are | ||
| not observant don't – it | ||
| loses a lot of flavor | ||
| this | ||
| way | ||
| 2 | Onions – cut to thins rings | |
| in the last year or two | ||
| have been using | ||
| pre-sliced | ||
| half – fried onions that | ||
| are available in Israel | ||
| in | ||
| a glass jar complete with | ||
| oil and its yummy plus | ||
| no | ||
| crying over cut onions | ||
| up | ||
| to 3 | ||
| 2 | Eggs, up to 3 | |
| Frying oil, if not using | ||
| above mentioned onion | ||
| option | ||
| Salt and black pepper |
INSTRUCTIONS
I Source : The sweetest Granny in the world Dvora Rosenthal Serves : About 12 fressers If making onions from scratch, cut, fry till golden but not more. If using onion jar, use whole jar. heat until sizzeling. Add livers and cook until they change color at medium heat. Be very careful not to overcook. Turn frequently and try not to pierce livers. When livers are grayish on outside and still pink on inside add eggs UNCOOKED as if making sunny side up omlete (with livers and onions). Wait about 2 mins, until eggs look like sunny side up omlete. Turn heat off. Pour the whole pan (oil, livers, onions, eggs) into MEAT GRIND. This is very important not to process the liver (remember, its chopped, not mashed). Grind once. Add seasonings to taste. Options for additions : Brandy (I don't know if its KLP though), or my favorite, truffe mushrooms. Posted to JEWISH-FOOD digest by "øòéä èøà áODh" <tarab@netvision.net.il> on Apr 8, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 411
Calories From Fat: 177
Total Fat: 19.1g
Cholesterol: 372mg
Sodium: 5275.2mg
Potassium: 1580.7mg
Carbohydrates: 7.1g
Fiber: 0g
Sugar: 5.2g
Protein: 46.4g