Jules Cohn
By Jules Cohn
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Food Elegy for Chopped Liver
This is an elegy for chopped liver, a common appetizer with a distinguished pedigree. Its origins have been traced to 11th-century Alsace-Lorraine, where it was foie gras, made from the livers and fat of force-fed geese, plus a dash of Armagnac or Madeira, to add moisture as well as flavor, and salt. In France to…
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Food Chopped Liver, The Taste Test
The Evaluations Here are the results of , based on a survey of five retail sources in New York. Samples were purchased, listed ingredients noted, and each rendition tasted, chewed, and graded, measured, using a reconstruction of the precious Ashkenazi prototype. For control purposes, an upscale vendor on the city’s Upper East Side was included…
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Recipes Archetypal Ashkenazi Chopped Liver
You’ve read the and cringed over the results of the taste test. Isn’t it time you made your own? Here’s how. 2 pounds kosher chicken livers 2-3 tablespoons chicken fat, rendered into schmaltz by melting the fat slowly in a hot skillet 1 large onion, peeled and cut into very thin slices. (The thinness of…
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