| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Religious | 6 | Servings | |
INGREDIENTS
| 3/4 | lb | Fresh chicken livers |
| 4 | Hard boiled eggs | |
| 1 | md | Onion, grated |
| 1/2 | c | Rendered chicken fat |
| Salt and pepper to taste |
INSTRUCTIONS
Broil the livers or fry them in a little chicken fat. Do not overcook. Grind the livers and eggs together. Add the grated onion. Add salt and pepper to taste. Add the chicken fat and mix well. Form into a ball or loaf and refrigerate at least one hour. This can be garnished wtih chopped onions and hard boiled egg or served plain. Please do not overcook the livers! Use a hand grinder if you have one. You can use a food processor, but don't turn this into a pate. The ingredients should have texture after grinding. Lily Finn was a family friend and one of my religious school teachers in Morgantown, West Virginia. She was a wonderful cook and this is one of her original recipes. Posted to JEWISH-FOOD digest V97 #039 From: Stephen Gruner <sgruner@erols.com> Date: Thu, 26 Sep 1996 07:55:44 -0400 (EDT)
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