Oh pshaw, on Wed 01 Nov 2006 10:03:04p, Omelet meant to say...

> In article >,
> "elaine" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >, skyhooks
>> > > wrote:
>> >
>> Hm... Sheldon, would you mind posting a recipe for chopped liver with
>> > Schmaltz? I'm fixin' to render that chicken fat soon and I love
>> > liverwurst. I'd love to learn to make something like it. I have some
>> > liver in the freezer.
>> > --
>> > Peace, Om
>> >
>> This isn't a recipe with Schmaltz, and I'm certainly not Sheldon, but I
>> made this the other day and froze several batches. Easy and good.
>> Chicken Liver Pate
>>
>> 1 pound fresh chicken livers, cleaned
>> 1 cup milk
>> 1 stick cold unsalted butter, cut into pieces
>> 1 cup chopped yellow onions
>> 2 teaspoons minced garlic
>> 2 tablespoons peppercorns, drained
>> 2 bay leaves
>> 1 teaspoon chopped fresh thyme leaves
>> 1/2 teaspoon salt
>> 1/2 teaspoon freshly ground black pepper
>> 1/4 cup Cognac or brandy
>> Chopped parsley leaves, for garnish
>> In a bowl, soak the livers in the milk for 2 hours. Drain well.
>>
> <snipped prep.>
>
>> To serve, place the ramekins on individual plates. Garnish the tops
>> with parsley and surround with croutons.
>>
>>
>>
>> elaine
>
> Hm, I have all that except the brandy. Any substitutes so I don't have
> to buy any? There is no alcohol allowed in the house right now except
> some honey liquor that belongs to dad.

You can omit the brandy and it will still be delicious.

I like liver paté and this looks like an excellent recipe. However, I
absolutely love chopped liver, and that's a totally different thing.

I don't exactly have a recipe for the chopped liver. I sauté some finely
diced onion in schmaltz, then remove the onion and reserve. Add the liver
or chicken livers (my preference) to the schmaltz and cook until only
slightly pink in the center. Remove the liver and cool. I finely chop a
hard-boiled egg or two. Then mash the cooked liver with a fork until
desired consistency. (It should not be mashed to a paste.) Toss all
ingredients together. Season well with salt and pepper, and add enough
schmaltz to achieve a moist consistency. Pack mixture into crock and cover
well. Refrigerate until serving.

--
Wayne Boatwright
__________________________________________________

Madness takes its toll. Please have exact change.