4 tablespoons butter
2 8-ounce packages chicken livers
2 hard-cooked eggs
2 medium-sized onions
2 tablespoons butter
Salt and pepper
1/2 teaspoon powdered sage


Saute in 4 tablespoons butter, 2 8-ounce packages chicken livers – drained. 

Add 2 hard-cooked eggs, coarsely chopped then saute 2 medium-sized onions in 2 tablespoons butter. 

Chop in a food grinder or Foley Mill until they are the right consistency.  Season with salt and pepper, 1/2 teaspoon powdered sage.  Add enough chicken fat to eliminate the scratchy aspect.  



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