Yiddish Chicken Liver

Fry finely chopped onions in a little goose fat until translucent and fry the liver, cut into small pieces, until it is just cooked through but not too dry. Allow the liver to cool, chop coarsely and, together with the garlic cloves, boiled eggs, salt, pepper and allspice, chop in a blitz cutter (or mash finely with a fork). Stir in butter to taste. Toast slices of brown bread until crisp and free of fat and spread with the finished chicken liver before serving.

Related Recipes:

Classic Roast GooseRinse the goose inside and out, dry, season inside and out with salt and pepper. For the stuffing, finely chop... Grey Goose with ApplesPluck the goose, gut it, remove the fat glands from the rump, rinse well and rub dry. Season the inside with... Delicate Chicken LiverFor the delicate chicken liver, cut liver into nut-sized pieces. Peel apples, cut out core with a round... Laewerknepp Liver DumplingsPreparations: Most and most unpleasant work should be done for them by the butcher: It is best to buy ground... Braised RabbitCut onions and garlic into thin slices. Remove peel from potatoes, cut larger ones in half. Remove liver and... Oriental Braised Goose Leg with CouscousPeel root vegetables and cut into approx. 1 x 1 cm cubes. Finely dice onion and garlic. Preheat oven to 180... Viennese Style Roasted Calf’s LiverCut the cleaned mushrooms into wedges. Also cut shallots lengthwise into wedges and sauté in hot vegetable... Liver SpaetzleFor the liver spaetzle, clean the liver and put it through the meat machine together with the onion. Mix the... Crostini with Liver and Caper CreamLiver cream 40 g bacon, liver and three sage leaves in a blitz chopper or with the cutting rod of the blender... Bavarian Liver LoafCut the pork and bacon into cubes and freeze in the freezer for at least 4 hours. Then take both out and pass...