Famous 4th St Deli Chopped Liver -

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Famous 4th St Deli Chopped Liver

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By Sheryll Bellman

Posted July 23rd, 2007

This article is reprinted with permission from America's Great Delis: Recipes And Traditions from Coast to Coast, by Sheryll Bellman, (2005, Collectors Press)

America's Great Delis: Recipes And Traditions from Coast to Coast

Servings:	6
Author Notes:	This is loving tribute to the heritage of Jewish delicatessens in America and all the greats are covered along with some that are sure to become new finds in your quest for great deli food. The book is equal parts historical treatise, travel guide and cookbook, making it a wonderful gift for anyone who loves delis, whether or not they cook themselves. Of course, those handy in the kitchen will love the recipes that will allow them to recreate America's favorite deli foods at home.
Ingredients:	1 pound chicken livers 4 tablespoons schmaltz (chicken fat) 2 yellow onions, diced 3 hard boiled egg yolks 1 teaspoon salt, more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed
Instructions:	Serves 6 as an Appetizer, 12 as a Spread Wash the livers and remove any discolored spots. Drain. Heat 2 tablespoons of the schmaltz in a frying pan. Add the onions and saute until brown. Remove the onions from the pan and set aside, reserving the fat in the pan. Cook the livers in the remaining fat, stirring occasionally for 10 minutes. Transfer the onions, livers, and egg yolks to the meat grinder and grind or chop to a smooth texture. Add the salt, pepper and remaining chicken fat. Mix it together and taste it for seasoning. Serve the chopped liver cold as a spread with crackers or in spoonfuls on lettuce leaves.