Yield: 8 servings
|2 pounds||Chicken liver|
|4 pounds||Onions (3 giant); sliced and quartered|
|2||Cloves garlic; minced|
|6 tablespoons||Vegetable oil|
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