Get Excited about Chopped Liver
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Barb M. March 27, 2017
Not sure about the sherry, but this is the recipe my grandmother always made, using chicken fat. Today can you buy chicken fat?
GsR April 13, 2016
Chopped liver MUST be made with real schmaltz and grebbenes, period. Nothing else is acceptable. A more divisive addition is HB eggs. My bubbie (from the old country) said eggs were a filler and only for stretching when you did nit have enough livers. Never ever used in my family. That would almost a bad a putting sugar in gefilte fish !
amysarah March 26, 2015
I haven't been to Sammy's since dinosaurs walked Central Park - nice memory. Do they still put seltzer siphons on every table? Anyway, I've always thought well made chopped liver rivals any French pate. (No idea why I only make it at Passover.) Not sure about the celery, but the sherry is intriguing - I often make chicken liver mousse with sherry, madeira or cognac, but never thought of adding it to chopped liver. This could happen very soon! (Also unfamiliar with broiling the liver. I always saw it sauteed. Maybe this depends on where in Eastern Europe your family came from. Interesting.)
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