Yield: 1 servings
|¾ cup||Chopped onions|
|¼ teaspoon||White pepper|
|3 tablespoons||Rendered chicken fat|
Chop the eggs and onions together until very fine. Blend in the salt, pepper and fat. Chill. Arrange on lettuce leaves. Serves 6 as an appetizer or 12 as a spread. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc.
(c) 1958 Recipe formatted for MasterCo Recipe By : Jennie Grossinger - "The Art Of Jewish