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["Cut the onion in med/thin rounds.", "Rinse the liver very quickly under cold water and pat dry with paper towel.", "Hard boil the eggs for approximately 12 minutes, cool and shell.", "Saute the onion until it just starts to caramelize (place in heavy bottomed skillet, add 2 Tbs water, 3 Tbs Schmaltz - cover and cook over medium heat for ten minutes - remove lid and continue cooking for approximately 25 minutes).", "Remove from pan and when at room temperature place in fridge for a couple of hours covered.", "Cut liver into 4"" squares.", "Saute each liver type separately as they have different cooking times - with each type in 2 Tbs Schmaltz. Don't overcook - just until all interior pink disappears. Place on platter - bring to room temperature - cover and place in fridge along with onions and hard boiled eggs for the two hours.", "Either place ingredients in wooden bowl and 'huck' until desired texture or use meat grinder attached to mixmaster.", "Add 1-2 Tbs liquid schmaltz, salt, and pepper. DO NOT OVERMIX!", "Return to fridge for an hour and bring out 1/2 hour before serving. Serve on bed of lettuce with radish roses.", "*The secret is to keep tasting the mixture which will tell you how much schmaltz and salt and pepper you need.", "Add the schmaltz melted when adding to the final mix."]
