Recipe for "chopped-liver"

NAME

     CHOPPED-LIVER - Chopped liver just like Mom used to make
     This is NOT liver pate; it's chopped  liver.   And  lots  of
     folks who claim to hate liver love this stuff.

INGREDIENTS (serves 4)

     500 g     chicken livers
     1         onion (large)
     2         garlic cloves
     50 ml     schmaltz (chicken fat; see note below)
     3         eggs, hard boiled

PROCEDURE

          (1)  Melt the schmaltz in a large frying pan. Saute the
               onions and garlic in the schmaltz until the onions
               are tender.
          (2)  Add the chicken livers, and  saut  e  until  done.
               (Livers  are  done  when they are no longer red or
               pink on the inside.)
          (3)  Chop the cooked livers and onions, along with  the
               hard  boiled eggs.  I always chop by hand, using a
               chopper and a wooden bowl. Regardless of  how  you
               chop them, they should be farily coarsly chopped.
          (4)  Season with a  little  salt,  and  a  little  more
               melted schmaltz if things are dry.

NOTES

     Schmaltz is rendered (melted) chicken fat.  If you  want  to
     make  your  own  (which  I  recommend), get some chicken fat
     (from the butcher, or from a chicken you fix; one  chicken's
     fat  is  plenty).   Put the fat in a frying pan on low heat.
     Stir the pieces of fat frequently; if there's lots  of  fat,
     you  can  drain the pan into a container to keep things from
     splattering too much.  The fat will eventually melt down  to
     a tough, dry blob (the griveners, which are pure poison, but
     I love 'em!), at which point  you're  done  rendering.   The
     liquid fat is the schmaltz.

RATING

     Difficulty: easy.  Time: 30 minutes.  Precision: no need  to
     measure.

CONTRIBUTOR

     Alan M. Marcum
     Sun Microsystems, Mountain View, California
     sun!nescorna!marcum