A ‘Lost’ Chopped Liver Recipe, Found
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.
Related
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
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.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
