| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Peanut oil |
| 1/2 |
lb |
Chicken livers; trimmed and rinsed |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Hard-boiled large egg; chopped |
|
|
Black bread or crackers as an |
|
|
; accompaniment |
INSTRUCTIONS
In a skillet heat the oil until it is hot but not smoking and in it saute
the livers, patted dry, and the onion over moderately high heat until the
liver is no longer pink within. Transfer the mixture to a food processor,
add the egg and salt and pepper to taste, and blend the mixture until it is
smooth. Serve the chopped liver with the black bread.
Makes about 1 1/2 cups.
Gourmet February 1990
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