This entry was posted on Thursday, September 13th, 2007 at 6:25 pm and is filed under Liver. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 pound chicken livers
- 4 tablespoons rendered chicken fat
- 2 onions, diced
- 3 hard-boiled egg yolks
- 1 teaspoon salt
- ΒΌ teaspoon freshly ground black pepper
Wash the livers and remove any discoloured spots. Drain.
Heat 2 tablespoons fat in a frying pan; brown the onions in it. Remove the onions. Cook the livers in the fat remaining in the skillet for 10 minutes. You can grind or chop the onions, livers and egg yolks, but be sure you have a smooth texture. Add the salt, and pepper and remaining fat. Mix and taste for seasoning.
Serve cold with crackers as a spread or on lettuce. Serves 6 as an appetizer or 12 as a spread.