| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 3 |
tb |
Chicken fat |
| 2 |
|
Onions |
|
|
Salt |
|
|
Ground pepper |
| 2 |
|
Hard-boiled eggs |
INSTRUCTIONS
Mrs. Beverly Applebaum
This Jewish delicacy usually is served chilled as an accompaniment to
crackers or bread.
Saut. the chicken livers in the chicken fat; remove them from the pan with
a slotted spoon. In the fat remaining in the pan, saut. 1 finely chopped
onion until golden brown. Chop the liver and remaining raw onion together;
add the cooked onion and any fat remaining in the pan to the chopped liver
mixture; chop the hard-boiled eggs and add them to the mixture; add salt
and pepper to taste.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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