On Sun, 30 Dec 2007 12:31:05 -0500, margaret suran
> wrote:

>sf wrote:
>
>>
>> Mmmm. I love your kind of chopped liver and I'm not even Jewish -
>> which may explain why I couldn't replicate it even though I gave it
>> the old goy try.
>>
>
>This is a fairly traditional way to make chopped liver. However, do not
>add the extra 1/4 cup melted schmalz after mixing all the ingredients,
>unless you really need it and do NOT substitute even one drop of oil in
>this recipe.
>
>If you render the schmalz and have the griebens (Cracklings, Grammerln),
>you can chop them and add to the chopped liver or serve them with
>sauteed onions on top of each serving.
>
>The same recipe is great if you happen to have duck or goose livers.
>
>http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=66091

Thank you for the link, Margaret! It's book marked for later.


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