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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cantor Butensky's Chopped Liver Recipe

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This recipe for Cantor Butensky's Chopped Liver is from Grandma's Recipes and Reflections, 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 pounds beef liver*
Salt and pepper to taste
9 hard boiled eggs
1/2 cup canola oil
1½ large Spanish onions
1 T sugar
Crackers
Directions:
Directions:
Place liver slices on a rack in an oven pan, and sprinkle with kosher salt.
Broil liver, turning slices occasionally, for 35 to 40 minutes until well done and all the blood has drained out.
While liver is broiling, boil the eggs.
Put canola oil in a skillet and saute the onions until they are lightly caramelized.
Using an electric or hand held meat grinder, alternate the broiled liver, sauteed onion and hard boiled eggs into the grinder in small batches.
[The liver, onion and eggs should be warm during this grinding process.]
Place the mixture in a bowl and add salt and pepper to taste, then the sugar. Mix well.
If the chopped liver seems to a bit dry, add some canola oil.
Allow the chopped liver to cool down before refrigerating.
Garnish with parsley and tomato slices.
Serve with crackers.
Number Of Servings:
Number Of Servings:
30 servings
Personal Notes:
Personal Notes:
*Chicken liver can be substituted for the beef liver. If you use chicken liver, omit the sugar.

 

 

 

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