Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Chicken liver |
| 4 pounds | Onions (3 giant); sliced and quartered |
| 2 \N | Cloves garlic; minced |
| 3 tablespoons | Butter |
| 6 tablespoons | Vegetable oil |
| ¼ cup | Water |
| 4 \N | Eggs; boiled |
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside.
Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked.
In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve.
Source: Eric Maurer, family secret