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| Chopped Liver
(M) Serves 4 Although proportions of liver, onions, and eggs vary, the following are classic. 1/2 - 3/4 lbs (250 - 350 g) onion (1 large onion), chopped 3 tablespoons chicken fat or vegetable oil 1/2 lb (250g) chicken livers Salt 1 or 2 hard-boiled eggs Pepper Fry the onion in chicken fat or oil on low heat in a large frying pan with the lid on, until very soft and golden, stirring occasionally. Let cool. Rinse the livers and sprinkle with salt. Put them on aluminum foil under the grill and cook briefly, turning over once, until they change color. Let them cool. Cut the hard-boiled eggs in halr and chop them finely in the food processor, then put them in the serving bowl. Chop the onions and liver in the food processor very briefly, so that the paste is a little coarse. Take out 2 - 3 tablespoons of chopped egg to use as a garnish. Mix the liver and onions with the rest of the chopped eggs by hand. Season with salt and pepper and mix well. Smooth the surface flat and sprinkle with chopped egg. Serve with slices of hallah or rye bread. Source: "The Book of Jewish Food" by Claudia Roden. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By kacey@... |