| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Liver; chicken, beef or a combination-I prefer beef liver-less pasty |
| 1 |
lb |
Peeled onions |
| 5 |
|
Hard boiled eggs_Whites only- feed the yolks to the dog mixed with the drippings from the broiled liver |
| 2 |
|
MEASURED-NOT EYEBALLED Tbs schmaltz-If you don't want to use this; use oil and some chicken soup powder. |
|
|
Salt; (optional) |
|
|
Freshly ground black pepper to taste-I use lots! |
INSTRUCTIONS
Devised by Wendy Baker Makes many servings as first course or party spread,
or summer shabbat lunch.
Method-this is for a foodprocessor-to avoid pastiness follow the directions
carefully-It took me many tries to work this out. If you use a hochmesser
and wooden bowl you can push the egg whites twice through a strainer to
save chopping.
1-chop the onions and start cooking them in a non-stick pan adding the
chicken schmaltz after the onions have cooked down somewhat. Let them get
at least light brown and stir frequently
2-While the onions are cooking, broil the liver to fairly well done (the
insides should not be pink as this adds to the pastyness.
3 chop the eggwhites in the processor and put in a bowl, wiping out the
processor bowl.
4 chop the liver BRIEFLY, you want to retain some texture-this is where the
beef liver works well.
5 mix all the chopped mixtures together by hand in the bowl and add the
(salt) and pepper. Taste and adjust seasonings. Refrigerate before serving.
This comes out a bit drier than the traditional with lots of schaltz, but
has a delicious flavor. Don't try to chop all the things at the same time,
it just doesn't work out.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Oct 29,
1998, converted by MM_Buster v2.0l.
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