This entry was posted on Wednesday, October 24th, 2007 at 7:10 pm and is filed under Glaces. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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| Ingredients | |||
| 1 | pound | chicken livers | |
| 1 | each | onion, finely chopped | |
| 1/4 | cup | schmaltz (chicken fat) | |
| 3 | each | hard boiled eggs | |
| 1/2 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| Directions: | |||
| Preheat oven to 375. Wash and drain the chicken livers. Remove all fat and any discolored spots. If you find one with a green area, which is the gall, throw it away. It would make everything taste bitter. Arrange the livers on a foil lined baking sheet and bake for 30 minutes at 375. While livers are baking, saute the onions in the schmaltz (chicken |
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