1 lb Chicken livers
2 tb Butter or margarine
2 Hard boiled eggs
1/4 c Onions, chopped -OR-
4 Scallions, minced
Salt and Pepper
4 tb Mayonnaise
Saute the chicken livers in the butter over medium heat for 5 to 6
minutes, shaking the pan from time to time until the livers are
lightly browned and just barely cooked through. Do not overcook
them. When cooled, chop the livers and the hard-boiled eggs. Add
the remaining ingredients and mix thoroughly. Refrigerate. Serve
cold.
Use non-dairy margarine or chicken schmaltz instead of butter if
you're keeping it Kosher.
