kosher chopped liver
- Categories
- Appetizer
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken livers |
| ¾ cup | Chicken fat (or oil) |
| ½ cup | Chopped onion |
| 6 | Hard boiled eggs |
| 1½ teaspoon | Salt |
| 1 dash | Pepper |
In small pan, bake livers in 2 tablespoons fat at 350 for 20-25 minutes. In skillet, saute onion in remaining fat until clear. Remove onions, drain fat, reserving ¼ cup. Saute liver in same skillet 5 minutes. Cool. Finely grind liver and eggs. Add onion, salt, pepper and ¼ fat. Mold; garnish with green onions, bell pepper rings or radishes. Serve on crackers or rye bread. Makes 3 cups.
MRS FRANCES SOWELL
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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