On 10 Mar 2005 04:41:21 +0100, Wayne Boatwright
> wrote:

>On Wed 09 Mar 2005 08:15:03p, Andy Katz wrote in rec.food.cooking:
>
>> Hi everyone,
>>
>> There's talk of doing a chopped liver as the salad special
>> down at the homstead. Figure about 100 4oz salads. I said, no prob,
>> I'll make it as good as 2nd Ave's.
>>
>> First, can anyone post or link to 2nd Ave's recipe? I know
>> it's been published, and, if memory serves, it doesn't use hard boiled
>> eggs or schmaltz. It also uses equal parts chicken & calves's livers.
>>
>> I wonder if readers feel schmaltz is really important for
>> chopped liver, and are there are other ingredients that really make it
>> happen.
>>
>> TIA
>>
>> Andy Katz
>>
>
>You're right, reportedly, 2nd Ave's recipe does not include hard boiled
>eggs or schmaltz, but I haven't come across their recipe, only reviews.
>
>My favorite collection is he
>
> http://www.jewish-food.org/recipes/livindex.htm
>
>IMHO, schmaltz is essential. <g>


I have to agree with Wayne about the schmaltz.

Chicken livers (to me, they are "sweeter" and do not need deveining or
the skin removed)
Sauteed Spanish or Bermuda onion (you saute these in schmaltz and do
not drain when added to the livers)
Hard boiled eggs
S&P to taste.

Insofar as texture, there is much debate and even argument in
families. Some like a roughly chopped one, others prefer it smoother
or even smooth, like mousse.

I assume if you are making such large quantities that you will require
mechanical chopping that might tend to make it smoother. Experiment
with a few of the recipes at the link above. Many look quite good,
but you will want to find one that gives you the texture you seek.

Boron