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1 Onion; minced
3 tb Chicken fat; divided
1 lb Chicken livers; cut in 1/2
6 Saltine crackers
3/4 ts Lawry seasoning
2 tb Hungarian paprika
1 pn Sugar
Black pepper 1 pn Kosher salt
2 Eggs, hard boiled, quartered
Saute onion in 1 T fat until soft and translucent, about 4
minutes.
Raise heat medium high and add livers, browning them
quickly while stirring occasionally.
Season with some salt and
pepper.
While livers are still slightly pink on the inside, remove
all contents of pan to food processor.
Puree.
Add the remaining 2 T
fat, crackers, seasonings and eggs.
Process until smooth.
Should be
firm and smooth, not stiff or dry.
Add a little more fat if
necessary.
Taste and adjust seasonings.
Seal tightly and
refrigerate at least 4 hours before serving.
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