Chopped Liver Spread
Yield
2 cupsPrep
15 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
beef liver
|
|
| 2 | medium |
onions
|
|
| 6 | large |
eggs
hard-cooked |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | x |
parsley leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
beef liver
|
|
| 2 | medium |
onions
|
|
| 6 | large |
eggs
hard-cooked |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 45 | ml |
butter
melted |
|
| 1 | x |
parsley leaves
|
*
|
Directions
Simmer liver until tender in water to cover.
Drain. Put liver and onions through food chopper.
Combine chopped liver and onions with 5 chopped eggs.
Season with salt and pepper. Add melted butter, mix well, and pack into a loafpan.
Chill. Turn onto chilled platter and garnish with sliced hard-cooked egg and parsley.
Serve as a luncheon meat or spread on toast or crackers.
