Preparation:
Heat half the shmaltz in a heavy nonstick skillet over medium heat. Add
livers in batches and cook 4-5 minutes, stirring until no trace of pink
remains. Transfer cooked livers to a platter to cool. Heat remaining shmaltz
in same skillet over low heat. Add onions and cook 7-8 minutes, stirring
frequently until just softened. Combine livers and onions in a food
processor. Use short pulses to chop finely without making a paste. Transfer
to a bowl. Stir in chopped eggs and salt and pepper to taste. Add more
shmaltz if mixture is too dry. |
