Directions:
- Drain and pat the livers dry saute them in 2 batches in 2 Tablespoons of rendered fat over med-high heat; turning once, for about 5 minutes, or until just barley pink inside.
- Transfer them to a large bowl.
- DON'T OVERCOOK or livers will be dry.
- In the same pan, saute the onions in 3 Tablespoons of chicken fat over med-high heat for about 10 minutes or until browned.
- Add the Madeira and deglaze the pan, scraping the sides for about 15 seconds.
- Pour into the bowl with livers.
- Add the eggs, parsley, thyme, salt, black pepper, cayenne and remaining chicken fat (or melted margarine ) to the bowl.
- Toss quickly to combine.
- Transfer mixture to the bowl of food processor fitted with a steel blade. Pulse 6-8 times until coarsely chopped; do this in batches.
- Season to taste and chill.
- Serve on cocktail rye, crackers, toast points or matzo.
- Enjoy until next year!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1153.09 Kcal (4828 kJ) | ||
| Calories from fat | 914.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 101.65g | 156% | |
|---|---|---|---|
| Cholesterol | 1128.43mg | 376% | |
| Sodium | 2055.32mg | 86% | |
| Potassium | 399.47mg | 8% | |
| Total Carbs | 21.46g | 7% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 36.67g | 73% | |
| Vitamin C | 29.5mg | 49% | |
| Iron | 21.7mg | 120% | |
| Calcium | 72.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 292.55 Kcal (1225 kJ) | ||
| Calories from fat | 232.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.79g | 156% | |
|---|---|---|---|
| Cholesterol | 286.3mg | 376% | |
| Sodium | 521.46mg | 86% | |
| Potassium | 101.35mg | 8% | |
| Total Carbs | 5.44g | 7% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 9.3g | 73% | |
| Vitamin C | 7.5mg | 49% | |
| Iron | 5.5mg | 120% | |
| Calcium | 18.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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