2. Peel and slice the onions and fry in chicken fat (or butter )until golden brown.
3. Then fry the chicken livers until cooked - be careful not to overcook them. Allow to cool slightly and then mince the liver and onions together and the hard boiled eggs. Blend together with the chicken fat to make a smooth mixture and add seasoning to taste.
Comments Add your comment
a liqueur
by n3dsd on Tue Jan 8 2008 reply to this comment
whats benedictine?
by twinkle toes on Tue Jan 8 2008 reply to this comment
Very nice...added a measure of benedictine ..added to the flavour
by n3dsd on Thu Aug 30 2007 reply to this comment