RFCJ RECIPE ARCHIVE
Posted by : David Sternlight Chopped Liver - meat
Source: Lindy's Restaurant. Broadway. New York City. Note that this book is a marvel. For example he has "the original recipe of the famous Sacher Restaurant" for Sacher Torte "obtained through the courtesy of Mrs. Anna Sacher." as quoted by him from "Viennese Cooking" by O. and A. Hess. Here's his chopped chicken liver recipe: "3/4 pound chicken livers 6 tbsp chicken fat 1 or 2 hard-boiled eggs 1 large or 2 small onions, chopped finely diced celery, if liked diced green pepper, if liked salt and pepper to taste. 1. Cook the chicken livers in the chicken fat over a moderate flame until they are firm but not well done. 2. Take the hard boiled eggs and put them and the livers through a mincer, using the finest blade. 3. Blend well with the onions, green pepper and celery if liked and enough additional chicken fat to make a smooth paste. Season to taste. 4. Serve cold. Note: The onions and green pepper may be lightly fried with the chicken livers if preferred. He's got all the bases covered. My mother used to make it this way, but without the green peppers and celery, and she fried the onions as indicated.
