- 1 lb. chicken liver
- 2 onions, sliced
- 2 tbls. butter
- 2 tbls. chicken bouillon crystals
- 3 hard boiled eggs
- 4 tbls. butter
- 1 tsp. garlic salt
- 1/4 tsp. pepper
- 1 tbls. mayo
- chopped green onion
| Gently saute chicken liver and onions in 2 tbls. butter. Sprinkle with chicken bouillon crystals. When liver is no longer pink, remove liver and onions from pan and cool. Grind liver, onions, and eggs together. Add the 4 tbls. butter, salt and pepper, and mayo; mix together thoroughly. Chill in bowl or mold. Turn out on a platter surround with chopped onions. Serve with cocktail rye or crackers. |
