1/2 pound chicken liver

2 hard-cooked eggs

1 tablespoon minced onion

1 onion, chopped and sauteed in 1/4 cup chicken fat or oil

salt and freshly ground pepper to taste

1. Broil chicken livers until well done. Drain and place in bowl with remaining ingredients.

2. Use a food chopper until well mashed. You can also use a good processor, pulsing  4 or 5 times. Do not pulverize. Should have a coarse texture.

Makes about 1-1/2 cups

Recipe adapted from the Shelanu Hadassah, New York, New York in the book:

Michel, Joan Schwartz The Hadassah Jewish Hoilday Cookbook. China: Hank Lauer Levin Associates, Inc.   

 

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