Second Avenue Deli's Chopped Liver
"Though the above is the official Second Avenue Deli version, some people prefer to use only chicken livers. They make a lighter, creamier chopped liver. This recipe has been adapted from "The Second Avenue Deli Cookbook" by Sharon Lebewohl and Rena Bulkin. © 1999. Reprinted by permission...."
INGREDIENTS
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1 1/2 pounds beef or veal liver
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1 pound chicken liver
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4 tablespoons corn oil
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3 tablespoons schmaltz
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4 cups coarsely chopped onions
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4 hard-boiled eggs, peeled
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2 teaspoons coarse salt
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1/4 teaspoon freshly ground pepper
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