Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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