A traditional Jewish spread, commonly used on rye bread, or served as a side dish during Shabbat or Hanukkah.
1 lb. chicken livers
4 hard boiled eggs
1 onion, chopped
1 tbsp oil
Salt and pepper to taste
Step 1: Broil livers. Turn often to prevent burning. Cool. Set aside.
Step 2: Sauté onions in oil.
Step 3: Combine liver, eggs and onions in a meat grinder or food processor. Season to taste with salt and pepper. Refrigerate until ready to serve.
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