|1||x||black pepper||to taste*|
In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and sauté 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.
First published: 1996-01-27 last updated: 2013-04-20
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....50 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles