Delancey Street Chopped Liver
Makes enough to serve a crowd
The secret to great chopped liver is chicken fat. It gives the liver a flavor that could never be achieved with any substitute and a texture that's incredibly silky.
3 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Meat Magic®
3 tablespoons sugar
1 teaspoon dry mustard
1/2 teaspoon ground nutmeg
1 pound unrendered chicken fat, diced
3 cup chopped onions, in all
1 cup chopped celery
2 teaspoons minced fresh garlic
2 pounds beef liver, cut into slices
1 cup chicken stock
1/2 cup finely chopped fresh parsley
Vegetable oil cooking spray
how to prepare
Combine the first 4 ingredients thoroughly in a small bowl to make the seasoning mix. Makes 7 tablespoons plus 1-1/2 teaspoons.
Cook the chicken fat in a heavy 4-quart pot over high heat until rendered, about 9 minutes. Add 2 cups of the onions, the celery, garlic, and 2 tablespoons of the seasoning mix. Stir well and cook 6 minutes. Add the remaining 1 cup onions and cook 2 minutes. Add the beef liver slices and cook 2 minutes. Stir in the chicken stock and cook 4 minutes. Stir in the chicken livers and parsley. Crack the eggs into a dish without breaking the yolks and slide them into the pot on top of the other ingredients; don't stir. Cover the pot and cook over high heat until the eggs are set, about 7 minutes. Remove from the heat.
Transfer the beef and chicken livers to the bowl of a food processor and pulse 20 to 25 times, or until coarsely pureed. Add the remaining mixture from the pot and the remaining seasoning mix and process until thoroughly blended and creamy.
Spray a bowl or decorative mold with cooking spray. Turn the liver mixture into the bowl or mold and smooth the top. Cover and refrigerate overnight.
Unmold and serve with crackers or on a bed of lettuce.
Copyright © 1991 by Paul Prudhomme