Chopped liver is a traditional Jewish speciality which has become universally popular. In this recipe it takes on a slightly more glamorous dimension, being served in sliced green peppers and garnished with olives. Yiddish Chopped Liver with Green Peppers makes a satisfying luncheon or supper dish served with boiled potatoes, green beans and grilled tomatoes.4 medium-sized firm green peppers, washed and patted dry
2 oz. chicken fat
1 lb. chicken livers, cleaned
2 teaspoons finely chopped fresh sage
2 large onions, quartered
2 hard-boiled eggs
5 teaspoon salt teaspoon black pepper
1 tablespoon fresh white breadcrumbs 16 stuffed olives, thinly sliced
With a sharp knife, slice off and discard 1-inch from the wider end of each pepper. Carefully remove and discard the white pith and seeds from the inside of each pepper. Set the peppers aside.
In a medium-sized frying-pan, melt the fat over moderate heat. When the foam subsides, add the chicken livers and sage and fry, stirring occasionally, for 8 minutes or until they are cooked and tender when pierced with the point of a sharp knife.
Remove the pan from the heat and, using a slotted spoon, transfer the livers to kitchen paper towels to drain. Reserve the melted fat remaining in the pan. When the livers are cool, mince them in a food mill with the onions and eggs, then transfer the mixture to a large mixing bowl. Add the salt, pepper, breadcrumbs and the reserved melted fat and stir until all the ingredients are thoroughly combined. Add more fat if necessary to make the mixture into a paste. Spoon the liver mixture equally into the green peppers.
Using a sharp knife, slice each pepper into 1-inch slices. Arrange the slices care fully on a serving dish and garnish with the sliced olives. Serve immediately or place in the refrigerator until required.