Chopped Liver Boolay

Chopped Liver Boolay

Ingredients:

1 large onion, chopped
3 Tbsp chicken fat or vegetable oil
1/2 lb chicken livers
Salt and freshly ground pepper to taste
2 hard-boiled eggs, finely chopped

Fry the onion in the chicken fat in a saute pan over low heat - stirring occasionally - until soft and golden. Let cool.

Season the livers with salt and pepper and place them on a baking sheet covered with aluminum foil. Broil or grill, turning once, until the livers are firm and have changed color; let cool.

Combine the livers and onion in an electric food processor and process until coarsely chopped. Add the chopped egg, reserving 3 tablespoons to be used as garnish, and mix by hand with the liver mixture.

Adjust the seasoning with salt and pepper and place chopped liver mixture in a serving bowl. Smooth the surface with a small spatula or back of a spoon and sprinkle the reserved chopped egg on top.

Serve with slices of rye bread, crackers, pita, or French bread.

Yield 4 to 6 servings.