What sets this chopped liver apart is the use of beef liver instead of chicken liver. Image by Jennifer Blume

In ‘The Book of Lost Recipes’, Gary Craig says that Jewish celebrities would come all the way “from uptown” for the restaurant’s chopped liver, which is made with beef liver rather than the traditional chicken liver. This gives it a richness most recipes lack, while the eggs keep it mousse-like in texture.

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Serves 6-8

2 tablespoons olive oil
2 onions, sliced
½ pound beef liver
Salt and pepper to taste
4 hard-boiled eggs
Crackers or toasted rye bread, to serve

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1) Heat the olive oil in a skillet over medium heat. Add the onions and cook for 5 minutes, until they begin to soften. Push the onions to the side and add the liver, salt and pepper to the pan, cooking until the liver is browned on both sides, approximately another 5 minutes. Add the liver and onion mixture and the eggs to a food processor, and pulse until it’s almost smooth, but still retains texture.

2) Chill in the refrigerator for at least 4 hours for flavors to blend. Serve on crackers or toasted rye bread.

Recipe used by permission from “The Book of Lost Recipes: The Best Signature Dishes From Historic Restaurants Rediscovered,” (Page Street Publishing Co.) by Jaya Saxena.

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