Yield: 1 Servings
|1 pounds||Liver; chicken, beef or a combination-I prefer beef liver-less pasty|
|1 pounds||Peeled onions|
|5||Hard boiled eggs_Whites only- feed the yolks to the dog mixed with the drippings from the broiled liver|
|2||MEASURED-NOT EYEBALLED Tbs schmaltz-If you don't want to use this; use oil and some chicken soup powder.|
|Freshly ground black pepper to taste-I use lots!|
Devised by Wendy Baker Makes many servings as first course or party spread, or summer shabbat lunch.
Method-this is for a foodprocessor-to avoid pastiness follow the directions carefully-It took me many tries to work this out. If you use a hochmesser and wooden bowl you can push the egg whites twice through a strainer to save chopping.
1-chop the onions and start cooking them in a non-stick pan adding the chicken schmaltz after the onions have cooked down somewhat. Let them get at least light brown and stir frequently 2-While the onions are cooking, broil the liver to fairly well done (the insides should not be pink as this adds to the pastyness.
3 chop the eggwhites in the processor and put in a bowl, wiping out the processor bowl.
4 chop the liver BRIEFLY, you want to retain some texture-this is where the beef liver works well.
5 mix all the chopped mixtures together by hand in the bowl and add the (salt) and pepper. Taste and adjust seasonings. Refrigerate before serving.
This comes out a bit drier than the traditional with lots of schaltz, but has a delicious flavor. Don't try to chop all the things at the same time, it just doesn't work out.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Oct 29, 1998, converted by MM_Buster v2.0l.