Subject: RECIPE: Chopped liver
From: [email-masked] (Alan M. Marcum)
Date: 12 Sep 86 03:28:14 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE CHOPPED-LIVER A "23 May 86" 1986
.RZ "CHOPPED LIVER" "Chopped liver just like Mom used to make"
This is
.B NOT
liver pate; it's chopped liver.  And lots of folks who claim to hate liver
love this stuff.
.IH "serves 4"
.IG "1 lb" "chicken livers" "500 g"
.IG "1" "onion"
(large)
.IG "2" "garlic cloves"
.IG "3 Tbsp" "schmaltz" "50 ml"
(chicken fat; see note below)
.IG "3" "eggs,"
hard boiled
.PH
.SK 1
Melt the schmaltz in a large frying pan. Saut\z\(aae the onions and garlic in
the schmaltz until the onions are tender.
.SK 2
Add the chicken livers, and saut\z\(aae until done.  (Livers are done when they
are no longer red or pink on the inside.)
.SK 3
Chop the cooked livers and onions, along with the hard boiled eggs.  I
always chop by hand, using a chopper and a wooden bowl. Regardless of how
you chop them, they should be farily coarsly chopped.
.SK 4
Season with a little salt, and a little more melted schmaltz if things are
dry.
.NX
.I Schmaltz
is rendered (melted) chicken fat.  If you want to make your own (which I
recommend), get some chicken fat (from the butcher, or from a chicken you
fix; one chicken's fat is plenty).  Put the fat in a frying pan on low
heat.  Stir the pieces of fat frequently; if there's lots of fat, you can
drain the pan into a container to keep things from splattering too much.
The fat will eventually melt down to a tough, dry blob (the
.I griveners,
which are pure poison, but I love 'em!), at which point you're done
rendering.  The liquid fat is the schmaltz.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 minutes.
.I Precision:
no need to measure.
.WR
Alan M. Marcum
Sun Microsystems, Mountain View, California
sun!nescorna!marcum