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1
Trim the chicken livers, removing any bits of fat adhering to them.
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2
It is not really necessary to remove the connective tissue.
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3
Dampen a large, clean sheet of brown wrapping paper by quickly passing both sides under cold running water.
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4
Place the wet paper on the broiler pan.
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5
Arrange the livers on the paper, leaving a little space between each.
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6
Sprinkle liberally with coarse salt.
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7
Broil for about 10 minutes, watching carefully to make sure the edges of the paper are wet enough to prevent them from burning.
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8
Moisten if necessary.
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9
You will not need to turn the livers over.
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10
They are done when the tops are brown but not black and the inside is firm but still faintly pink near the bottom.
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11
Remove the livers from the paper, and brush off excess salt if any clings to them.
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12
The livers may be chopped on a board with a French chefs knife, or they can be chopped as my mother did themin a big wooden bowl with a curved hand chopper, somewhat like a lunette.
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13
Cut up the livers coarsely and add the roughly cut-up eggs, coarsely chopped onion, and griebenes.
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14
Chop steadily until the mixture is well blended.
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15
The final texture should not be too fine, but rather like medium-fine chopped nuts.
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16
As you chop, add salt and pepper, tasting as you go along.
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17
The end result should be quite peppery and well salted.
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18
Gently mix in only as much chicken fat as necessary to make the mixture hold together enough to be picked up on a fork.
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19
Since the mixture will be chilled, it will hold together more than when it was warm, so do not add too much fat.
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20
Pack into a crock or bowl, cover, and chill.
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21
Chopped liver tastes better if its allowed to chill for several hours before it is served, and I much prefer it after 24 hours.
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22
Remove from the refrigerator 15 minutes before serving.
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23
Serve on lettuce, garnished with sliced or grated radishes or with the black radish and onion relish.
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24
Matzohs were considered essential to this dish, but crackers or toast can be substituted.
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25
If you prefer, the livers can be sauteed instead of being broiled.
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26
To do this, place 3 or 4 tablespoons rendered chicken fat in a 10- to 12-inch skillet and slowly saute the livers until they are firm and golden brown and just a tiny bit pink at the center.
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27
Place the livers and any of the sauteing fat that remains in the pan in the chopping bowl, and proceed with the recipe as above.
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28
In this case, it will probably not be necessary to add chicken fat at the end, but more salt will be needed.
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29
To make a finer blend, to be served as a cocktail spread, put the livers, onions, eggs, and griebenes through the fine blade of a grinder twice, and add a little more fat This method is best if you want to shape the liver in a mold.
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30
Grease an 8-inch ring mold lightly on the inside with mild flavored vegetable oil.
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31
Then pack the liver mixture in firmly and chill for at least 5 hours, but preferably Unmold onto a platter and garnish with radishes.
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32
A bouquet of curly, dark green chickory is a nice touch in the center of the ring.
