Recipe - Chopped Liver A La Rosenthal

1 pound Chicken liver; (I don't have
to remind observants to
grill it first if you are
not observant don't it
loses a lot of flavor this
way)
2 Onions cut to thins rings;
(in the last year or two I
have been using pre cut or sliced up
half fried onions that
are available in Israel in
a glass jar complete with
oil and its yummy, plus no
crying over cut onions), up
to 3
2 Eggs; up to 3
Frying oil; (if not using
above mentioned onion
option)
Salt and black pepper

Source : The sweetest Granny in the world Dvora Rosenthal

Serves : About 12 fressers

1. If making onions from scratch, cut, fry till golden but not more.

2. If using onion jar, use whole jar. heat until sizzeling.

3. Add livers and cook until they change color at medium heat. Be very
careful not to overcook. Turn frequently and try not to pierce livers.

4. When livers are grayish on outside and still pink on inside add eggs
UNCOOKED as if making sunny side up omlete (with livers and onions). Wait
about 2 mins, until eggs look like sunny side up omlete.

5. Turn heat off. Pour the whole pan (oil, livers, onions, eggs) into MEAT
GRIND. This is very important not to process the liver (remember, its
chopped, not mashed). Grind once. Add seasonings to taste.

6. Options for additions : Brandy (I don't know if its KLP though), or my
favorite, truffe mushrooms.

Posted to JEWISHFOOD digest by "øòéä èøàáODh" tarab@netvision.net.il on
Apr 8, 1998