RFCJ RECIPE ARCHIVE
Posted by : Dennis Antony Chopped Liver, Baba's - meat
My Baba always used to make this recipe for a forshpice at holiday dinners. She insisted that an authentic recipe never be made with eggs. 2 large chunks liver, sliced and broiled till well done 1 large onio, chopped fine a handful of gribenes, chopped a few spoons of shmaltz to bind Grate the liver and let cool. Mix in rest of ingredients with enough shmaltz to bind the mixture so it holds together. Chill. Serve on a bed of lettuce with sliced pickels and tomatoes and fresh bread.
