Sunday, April 27, 2008

William Safire's Chopped Liver

I turned to my Times colleague Marian Burros, author of ''The New Elegant But Easy Cookbook,'' for the recipe: ''Saute one finely chopped medium onion in two tablespoons hot chicken fat until lightly golden and very soft. Add 1 pound chicken liver and saute until cooked through; process in food processor with one small raw onion and one hard-cooked egg. Season with salt and pepper and mix with enough chicken fat to make it moist and spreadable.''

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