Myra's Jewish Chopped Liver
Saved in 2 recipe boxes and 2 cookbooks
|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: 2015-01-24