Subject: Chopped Liver
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 10 2001 - 09:19:55 EDT
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F O O D F U N N Y
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Here's another from the mysterious "DRSPAGHETI":
A pig and a chicken were walking by a church where a gala charity
event was taking place. Getting caught up in the spirit, the pig
suggested to the chicken that they each make a contribution. "Great
idea!" the chicken cried. "Let's offer them ham and eggs."
"Not so fast," said the pig testily. "For you, that's a contribution.
For me, it's a total commitment."
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T O D A Y ' S R E C I P E
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Some of the most memorable meals of my life have been lunches in
Jewish delicatessens in New York City. Yes, I know that there are
fine delis outside of New York City, but somehow they just never seem
quite as good if they aren't in the Big Apple.
It's hard for me to imagine starting a meal in a good deli with
anything other than this classic Jewish dish.
Chopped Liver
1 large onion, chopped
3 Tbs (45 ml) chicken fat or vegetable oil
1/2 lb (250 g) chicken livers
Salt and freshly ground pepper to taste
2 hard-boiled eggs, peeled and finely chopped
Fry the onion in the chicken fat in a saute pan over low heat,
stirring occasionally, until soft and golden. Let cool. Season the
livers with salt and pepper and place them on a baking sheet covered
with aluminum foil. Broil or grill, turning once, until the livers
are firm and have changed color, and let them cool. Combine the
livers and onion in an electric food processor and process until
coarsely chopped. Add the chopped egg, reserving 3 tablespoons (45
ml) to be used as garnish, and mix by hand with the liver mixture.
Adjust the seasoning with salt and pepper, and place chopped liver
mixture in a serving bowl. Smooth the surface with a small spatula or
the back of a spoon, and sprinkle the reserved chopped egg on top.
Serve with slices of rye bread, crackers, pita, or French bread.
Serves 4 to 6.
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