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      Title: Myra's Jewish Chopped Liver
 Categories: Poultry, Appetizers, Jewish
      Yield: 3 Servings

      1 lb Chicken livers
    1/2 c  Schmaltz or Nyafat
      1 lg Onion; coarsely chopped
      3    Eggs; hard boiled and
           - peeled
      2 tb Brandy
    1/2 ts Kosher salt
           Pepper; to taste

  In broiler pan, spread livers and broil until very well done (no
  pinkness remaining). In skillet, melt schmaltz and saute onion until
  very brown. Add livers and cook an additional few minutes, allowing
  the liver to absorb the schmaltz-onion flavor.

  In food processor or blender, chop eggs, add the liver-onion mixture
  and remaining ingredients.  Pulse until everything is ground and mixed
  together.

  Put in bowl or crock and refrigerate.

  Note: Schmaltz is rendered chicken fat with onion, and is available
  in the kosher section of your market. Nyafat is a cholesterol-free,
  schmaltz-flavored vegetable shortening, also available in the kosher
  section.

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