Recipe - Lily Finns Chopped Chicken Liver

Three fourths pound Fresh chicken livers
4 Hard boiled eggs
1 md Onion, grated
One half cup Rendered chicken fat
Salt and pepper to taste

Broil the livers or fry them in a little chicken fat. Do not overcook.
Grind the livers and eggs together. Add the grated onion. Add salt and
pepper to taste. Add the chicken fat and mix well. Form into a ball or loaf
and refrigerate at least one hour.

This can be garnished wtih chopped onions and hard boiled egg or served
plain.

Please do not overcook the livers! Use a hand grinder if you have one. You
can use a food processor, but don't turn this into a pate. The ingredients
should have texture after grinding.

Lily Finn was a family friend and one of my religious school teachers in
Morgantown, West Virginia. She was a wonderful cook and this is one of her
original recipes.

Posted to JEWISHFOOD digest V97 #039

From: Stephen Gruner sgruner@erols.com

Date: Thu, 26 Sep 1996 07:55:44 0400 (EDT)