Thursday, September 13, 2007


Chopped liver.

One pound chicken liver or somewhat more.
One onion, chopped coarsely.
Quarter cup rendered chicken fat or clarified duck grease.
Three hard-boiled eggs, chopped coarsely.
One teaspoon paprika. Or more. It's up to you.
Generous pinches salt, pepper, cayenne, dry ginger, and mace.

Add the grease to the pan, heat it up a bit and add the onion. Sauté till the onion is lightly gilded, then add the chicken liver and seethe till cooked. Decant contents of pan to a bowl, add the eggs and the spices. Work over with a large fork, or a round-bladed chopping implement (such as used to be widely sold before electric mixers and laziness were invented).
Alternatively, work over on a flat surface with a chef's knife or Chinese cleaver. Once the ingredients can no longer be separated, even though they may be identified at sight, the chopping should end - it will now be a grainy-textured gunk.

Serve with rye bread, melba toasts, small pickles. And sherry. Make small talk.

Or simply flake out in front of the teevee late at night with a box of crackers and smear it on thickly. You should always keep the sherry bottle on the floor next to the chair in the teevee room for just such occasions - you would not want to wake up someone in the next room with sounds of dissipation.

1 comment:

Leberfresser said...

Worth doing for the Christmas buffet.

As an edible note of irony, of course.

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