A famous Jewish method of preparing chicken livers, this dish is also known as Chopped Liver or Gehakte Leber. The hors d’oeuvre can be served on a bed of lettuce, with melba toast, French bread or rolls and butter. Religious tradition demands that chicken fat be used, but butter is often substituted in non-kosher homes.
2 oz. plus
1 teaspoon chicken fat or butter 1 lb. chicken livers, trimmed large onion, finely chopped hard-boiled eggs, chopped
½ teaspoon salt
½ teaspoon black pepper
In a medium-sized frying-pan, melt 2 ounces of the chicken fat or butter over moderate heat. Add the chicken livers and fry them, turning occasionally, for 4 minutes, or until they are lightly browned. With a slotted spoon, remove the livers from the pan and set them aside.
Add the onion to the pan and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.
Remove the pan from the heat. Chop the chicken livers finely and stir them into the pan with the hard-boiled eggs, salt and pepper.
With the remaining teaspoon of chicken fat or butter, grease a small terrine or earthenware dish. Spoon the liver mixture into the dish and press it down lightly. Cover with aluminium foil and chill the dish in the refrigerator for 6 hours, or overnight, before slicing and serving, or serving whole on a bed of lettuce.