| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Jewish |
Poultry, Appetizers, Jewish |
3 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken livers |
| 1/2 |
c |
Schmaltz or Nyafat |
| 1 |
lg |
Onion, coarsely chopped |
| 3 |
|
Eggs, hard boiled and |
|
|
Peeled |
| 2 |
tb |
Brandy |
| 1/2 |
ts |
Kosher salt |
|
|
Pepper to taste |
INSTRUCTIONS
In broiler pan, spread livers and broil until very well done (no pinkness
remaining). In skillet, melt schmaltz and saute onion until very brown.
Add livers and cook an additional few minutes, allowing the liver to absorb
the schmaltz-onion flavor.
In food processor or blender, chop eggs, add the liver-onion mixture and
remaining ingredients. Pulse until everything is ground and mixed
together.
Put in bowl or crock and refrigerate.
NOTE: Schmaltz is rendered chicken fat with onion, and is available in the
kosher section of your market. Nyafat is a cholesterol-free,
schmaltz-flavored vegetable shortening, also available in the kosher
section.
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”