This entry was posted on Friday, September 14th, 2007 at 8:04 am 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 calf’s beef or chicken livers
- 2 onions
- 2 hard-boiled eggs
- 3 tablespoons rendered chicken fat
- 1 teaspoon salt
- ¼ teaspoons freshly ground black pepper
Wash the liver and combine in a sauce pan with 1 onion and water to cover. Bring to a boil and cook over low heat 10 minutes. Drain and discard the onion. Remove skin from liver.
Grind or chop the liver, eggs, and remaining onion until smooth. Blend in the fat, salt, and pepper. Taste for seasoning.
Serve on lettuce leaves. If you like, garnish with a little chicken fat on each portion. Serves 6 as an appetizer or 12 as a spread.