- Cooking Time:
- Preparation Time:
- 6 cups water
- 1 pound beef or chicken liver, cut in slices
- 1 tablespoon chicken fat or butter
- 1 cup onions, chopped
- 3/4 cup celery, chopped
- 4 eggs, hard cooked
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bring water to a boil in a 3 quart saucepan. Add liver and return to a boil. Cover, reduce heat and simmer 4-5 minutes until barely pink in the center when tested with a knife. Drain. dMelt fat in a large skillet over medium-high heat. Add onion and celery. Cook 5-6 minutes, stirring occasionally, until onion and celery are tender. Process liver, onion and celery in a food processor until smooth. Add chopped eggs, salt and pepper. Using on-off switch, process just until eggs are coarsely chooped. Refrigerate airtight until chilled, up to 5 days. Can garnish with egg yolk.
NotesWho says liver isn't good. This person obviously never tasted my bubbie's chopped liver.
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