kreplach - chicken liver filling
| Measure | Ingredient |
|---|---|
| ½ pounds | Chicken livers |
| ½ cup | Minced onions |
| 2 tablespoons | Chicken fat |
| 2 | Hard-boiled egg yolks |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
Cook the livers and onions in the fat for 10 minutes, mixing frequently. Grind or chop the livers, onions, eggs, salt and pepper.
Cool before placing in squares of dough. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Ba Recipe By : Jennie Grossinger - "The Art Of Jewish
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