1 medium onion, quartered.
4 tablespoons [ 60 ml] melted chicken fat.
1 / 2 pound [ 227 gm ] chicken liver.
1 teaspoon [ 15 ml ] salt.
1 / 2 teaspoon [ 15 ml ] red wine.
2 hard cooked eggs.
Saute onions and chicken livers in chicken fat until livers are tender.
Put livers, onions and egg whites through grinder using fine disc.
Add seasonings and wine and mix well to form a smooth paste.
Chop egg yolks and use for garnish
