Grandma Mary's Gehakte Leber (Chopped Liver)

Directions

1. Place the oil or chicken fat in a medium sized pan over medium heat. add the livers, and sauté for 4 to 6 minutes, then add the sherry and let cook for another 2 minutes. Add more oil or fat if the pan gets too dry. Transfer the liver to a small bowl and set aside to cool.
2. In the same pan, add the onions and sauté until transparent. Allow to cool.
3. Combine the cooked chicken livers and onion, celery stalks, hard-boiled eggs, and salt and pepper in a food processor. Pulse just a little bit -- you don't want a paste or a purée; there should be some texture. Taste for seasoning and adjust if necessary. Chill in the refrigerator before serving.