You may also like
Ingredients
- 6 eggs, hard boiled & peeled
- 1 pound yellow skinned onions, minced fine
- 3 ounces unsalted butter
- 1 tablespoon grapeseed oil (substitute canola or safflower)
- 1/2 pound livers from pastured, free range chickens
- 2 tablespoons Cognac, dry sherry, white vermouth, or Calvados
Method
- Chop the eggs very fine using a mezzaluna or the food processor. They should be fluffy. Put in a large bowl and set aside.
- In a large, heavy saute pan, heat half the butter with the oil. Add the onions and saute slowly until richly browned, but not burned. Salt and pepper generously while they cook.
- In the meantime, rinse and clean the livers well, removing connective sinew and anything yucky looking.
- When the onions have finished cooking, put them in the bowl with the eggs.
- Heat 1 oz butter in the onion pan and saute the livers until no pink remains. Do not brown or crisp. It's alright if they break up a bit. Salt and pepper generously.
- Remove the livers from the pan and deglaze with the booze. Pour the deglazing liquid into the bowl with the eggs and onions.
- Chop the livers with a mezzaluna (or use the food processor) and then gently fold the eggs, onions and livers together.
- Test and correct for seasoning. The flavor really blooms after chilling, so make this well in advance.
- Pack in ramekins or other serving dishes. Keep the dishes small - 4 oz - and make sure to freeze whatever will not be used within two days.
