| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Appetizers, Jewish |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken, beef or calf liver |
|
|
(broiled) |
| 4 |
tb |
Chicken fat |
| 2 |
sm |
Onions, diced |
| 3 |
|
Eggs, hard cooked |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the
onions. reserve the onions and saute the livers in the remaining fat.
grind or chop the livers, onions and eggs and mix them to a smooth paste.
add the salt and pepper, and additional fat, if desired. blend the mixture
well. serve on crackers or matzoh, on lettuce or as a filling for celery
stalks.
Mara Kent
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