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Chopped Liver II (M)
Source: "Jewish Holiday Style," by Rita Milos Brownstein
Yield: 2 cups

1 lb. chicken livers
kosher salt
3 tbsp. olive oil
3/4 cup minced shallots
1 tsp. minced garlic
1/4 cup plus 1 tbsp. cognac
2 hard boiled eggs
2 tbsp. chopped parsley
2 tbsp. chopped chives
salt and pepper to taste

Preheat broiler to high.

Salt livers on all sides. Place on broiler pan on a screen type rack so blood can drip off. Broil 4-5 minutes, until all blood has extruded.

Heat 2 tbsp. oil in a large sauté pan. Sauté shallots 6-8 minutes, or until golden. Add garlic and cook for 30 seconds. Add livers and 1/4 cup cognac. Let simmer 12-15 minutes over medium-high heat, until liquid has evaporated and livers are cooked through.

Transfer mixture to food processor fitted with steel blade. Process liver mixture, eggs, and remaining oil until smooth. Remove to a bowl and fold in parsley and chives.

Splash with 1 tbsp. cognac, season with salt and pepper to taste. Refrigerate 1 hour.

Poster's Notes: Brownstein suggests serving this on a challah bruschetta, but that's too much work for me! Besides, if it's as good as it sounds, it won't last long enough to get onto the bruschetta.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A