Yield: 8 servings
|1 pounds||Chicken, beef or calf liver|
|4 tablespoons||Chicken fat|
|2 smalls||Onions, diced|
|3 \N||Eggs, hard cooked|
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.