The 101 Best Jewish Recipes in America/Honey & Larry Zisman 2000

Chopped Liver with Schmaltz
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 to 8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 to 8 large yellow onions, sliced 1/2 to 3/4 cup homemade schmaltz (chicken fat) salt, to taste
freshly ground pepper, to taste 2 pounds beef or calf's liver, cut into pieces 3 hard-boiled eggs
1/2 cup chopped fresh parsley 1 medium white radish or daikon schmaltz for serving (if desired)



1 In a large heated skillet, saute 1 to handfuls of onion, enough for 1 layer, in schmaltz, until onions are lightly golden. Sprinkle salt and pepper over liver and place layer of liver in skillet with the onions. Add more schmaltz if needed.
2 When liver is cooked and onions have caramelized (become soft and golden brown), remove from skillet and let cool.
3 Repeat process with onion slices and liver until all liver has been cooked. Set aside.
4 Saute remaining onions in schmaltz until caramelized. Set aside for garnish.
5 Grind together cooked liver and onions, eggs, and parsley. Add juices from dish the liver and onions sat on to cool.
6 Place chopped liver in a ring mold and refrigerate overnight.
7 To serve, unmold onto a serving dish and surround with extra onions reserved for garnish. Grate radish immediately before serving and place in center of chopped liver mold.
8 If desired, serve with extra schmaltz on the side.

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