This was a perennial favourite at family events when I was a kid. It might have evolved a bit since then--I'm pretty sure my grandmother didn't de-glaze with red wine, and I'm positive she never tried adding a bit of bacon, but the basics haven't changed. —innoabrd
- Serves a party, usually with some leftover for sandwiches the next day...
chicken livers, washed well
good quality, dry cure bacon or pancetta (optional)
large onions, sliced into rings
- Cook the onions and the bacon/pancetta (if using) in the butter over medium-high heat to soften.
- Add the livers. Season with salt and pepper. Cook until the livers are cooked through.
- Remove the livers and onions from the pan, turn the heat to high and de-glaze with the red wine, scraping all the bits off the bottom of the pan. Pour all that into the livers.
- Use a meat grinder (electric or hand, but NOT a food processor; if you have more than one disc, use the course), grind the livers and eggs, alternating each and finishing with an egg.
- Check the seasoning and serve with bread or crackers. Melba toast was somewhat of a traditional accompaniment.
- Note: This can be prepared a day ahead of time and stored in the refrigerator, but is best served at room temperature. It also freezes well if you get too carried away.