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Recipe by: erminwald
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See below ingredients and instructions of the recipe
1 lb Chicken livers Peeled
1/2 c Schmaltz or Nyafat 2 tb Brandy
1 lg Onion, coarsely chopped 1/2 ts Kosher salt
3 Eggs, hard boiled and Pepper to taste
In broiler pan, spread livers and broil until very well done (no pinkness
remaining). In skillet, melt schmaltz and saute onion until very brown.
Add livers and cook an additional few minutes, allowing the liver to absorb
the schmaltz-onion flavor.
In food processor or blender, chop eggs, add the liver-onion mixture and
remaining ingredients. Pulse until everything is ground and mixed
together.
Put in bowl or crock and refrigerate.
NOTE: Schmaltz is rendered chicken fat with onion, and is available in the
kosher section of your market. Nyafat is a cholesterol-free,
schmaltz-flavored vegetable shortening, also available in the kosher
section.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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