Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken, beef or calf liver |
| \N \N | (broiled) |
| 4 tablespoons | Chicken fat |
| 2 smalls | Onions, diced |
| 3 \N | Eggs, hard cooked |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
Wash the liver after broiling. Heat 2 tb of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat. grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well. serve on crackers or matzoh, on lettuce or as a filling for celery stalks.
/\\/\\ara Kent