Chopped chicken liver appetizer

Yield: 3 servings

Ingredients:

1 lb Chicken livers 4 Hard-cooked eggs peeled
3/4 c Chicken fat (available from 1 ts Salt -your butcher) 1 ds Pepper
1 c Coarsely chopped onions

Instructions:

Wash chicken livers and pat dry with towel. Set aside. Cut up chicken fat and put in a skillet with onions. Saute stirring occasionally to prevent burning the onions. Cook until the onions are lightly browned and fat is melted. Remove onions and set aside. Pour liquid chicken fat into a cup and set aside. Place livers in the same skillet with 3 tablespoons of the liquid chicken fat and saute until well done. Add additional chicken fat if necessary. Cool slightly. Using a food grinder with a fine blade a food blender at high speed a food processor with a metal blade or a chopping bowl finely grind or chop livers hard-cooked eggs and onions. Place mixture in a bowl add salt pepper and about 1/4 cup liquid fat. If additional fat is necessary add salad oil one tablespoon at a time to the mixture. Mix until all ingredients are well blended. Fill a well-oiled 3-cup mold or shape into a simple ball and refrigerate. Serve with cocktail-size rye bread slices. Makes 3 cups. From: CLASSIC COLD CUISINE by Karen Green Jeremy P. Tarcher Inc. Los Angeles. 1984. ISBN 0-87477-322-9 Posted by: Karin Brewer Cooking Echo 8/92