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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chopped Liver Recipe

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This recipe for Chopped Liver is from The Rosen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lg pieces of calves liver
schmaltz
6 hard-boiled eggs
2 lg Spanish onions
salt and pepper to taste [at least 1 T salt]
Directions:
Directions:
Saute diced onions in about 3 T schmaltz until golden. Saute liver in 2-3 T schmaltz until pink inside. Don’t overcook. Save the liquid from the pan. Grind alternately the liver, onions and eggs. Add the pan juices as necessary to help smooth the texture. Grind the mixture a second time. Add salt and pepper to taste. It often needs more salt after it cools in the refrigerator. Serve at room temperature.
[If anyone is interested in one of Gram’s original hand grinders, contact Aunt Ruth.]

 

 

 

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