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Chopped Liver (Gehachte Leber) Jewish

ingredients

75 g sliced onion
50 ml chicken fat
450 g chicken livers
2 hard-boiled eggs
salt and pepper

method

1. Golden fry the sliced onion in the chicken fat. Remove the onion then fry the chicken livers very quickly.

2. Pass the onion and livers through a fine mincer into a basin.

3. Add the sieved eggs, season with salt and pepper and chill in a refrigerator.

4. Serve spoon-moulded portions, sprinkled with sieved egg and chopped parsley, garnished with small lettuce leaves, accompanied by finger toast, challah or matzos.

Note
Calf's or ox liver may be used instead of chicken livers.

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