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.