2 tablespoons or less oil, margarine or schmaltz (or a mixture of fats may be used)
3 large Spanish onions, sliced
1/2 pound chicken livers
3 hard-boiled eggs
Begin sauteing onions in fat.
Place livers on a broiler pan. Sprinkle with salt. Broil, turning and salting again, until livers are just done (about 5 minutes each side; don't overcook).
When onions are almost done, add livers to the onions. Cook until onions are caramelized. This takes time. Then put onions, liver and hard-boiled eggs in food processor. Pulsate until you get a spreadable consistency. This might have to be done in batches. Add salt to taste. Chill.
Serve on a bed of lettuce; spread on matzo.
Recipe from Dee Selekman
Sunday, March 24, 2002
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