Chopped Liver

Prepared December 18, 2013. Reconstructed from memory of mother Dorothy’s dish, prepared for special holidays meals if meat was being eaten.

1 lb (450 g) chicken livers (or calves liver, cut into pieces)
1 large yellow onion, divided
3 T butter or rendered chicken fat (schmaltz), divided
2 to 3 hard-boiled eggs, finely chopped
2 T brandy (optional)
salt and pepper to taste

Prepare the livers by removing any bad spots, rinsing in five changes of cold tap water, and draining thoroughly. In a heavy 10-inch skillet over medium heat, melt 2 T butter or chicken fat until foaming stops. Coarsely chop the onion, reserving 2 T as raw and saute until lightly colored and soft, about 8 minutes, and set aside in a bowl. Heat the remaining fat in the skillet over medium heat, and add the livers in a single layer. Salt the livers as they cook. Cook about 3 minutes and turn them to cook another 2 to 3 minutes until they are thoroughly cooked but not hard and overcooked. Add the brandy and flambé it. Gently mix the livers with the onions and set aside to cool. On a chopping board with a large knife or in a wooden bowl, chop the liver-onion mixture in three batches and place in a serving bowl. Don’t be tempted to use a food processor. Mix in most of the chopped egg, finely mince the raw onion, and add it. Taste for salt and pepper. Garnish with the reserved egg, cover with plastic foil, and chill before serving. Present with an assortment of crackers and breads for guests to make their own canapés. Variation: Stuff celery ribs with chopped liver as an appetizer with crunch.