Title: Annette Funicellos' Chopped Liver
Categories: Appetizers
Yield: 6 Servings

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1 lb Chicken or calves liver
1 tb Chicken fat or peanut oil
2 sm Onions; chopped
2 Eggs; hard boiled, fine
: Chop
: Salt & pepper to taste

Bake chicken or calves liver until fairly well done. Put through a meat
grinder. Chop into a paste. Saute onion in fat until brown. Add to liver
paste. Add hard-boiled eggs (finely chopped) to liver paste. Salt and
pepper to taste. Serve with toast rounds, thin slices of rye bread, or
potato chips.
Posted to EAT-L Digest 08 Aug 96

Date: Fri, 9 Aug 1996 10:09:51 -0500

From: LD Goss