Judy Bart Kancigor
The French have pate; we have chopped liver. There are as many variations as there were hairs on Papa Harry's head. (Well, at least when he was young!) Arguments have raged for centuries - which is best: Beef liver? Calves' liver? Chicken livers? Who's got time for such philosophical discussions? Some say you can't make chopped liver without chicken fat. I've made a satisfactory version with all chicken livers and no fat at all. Aunt Sally's recipe calls for 3 pounds broiled calves' liver, 10 eggs, fried onions and chicken fat. My mother-in-law Edith used to serve it with chicken fat and radishes. The version below is my personal favorite. A meat grinder really gives the proper consistency, but a food processor is second best. Just pulse it and don't let it get too well blended.

• 2 medium onions, sliced
• 3 tablespoons margarine
• 1 tablespoon oil
• 1 pound chicken livers
• 1 pound beef liver
• 4 eggs, hard boiled
• 1/2 raw onion
• salt and pepper to taste

Saute onions in margarine and oil till brown. Add chicken livers (adding a little water if needed) until cooked and remove. Add beef liver and continue cooking. Grind with remaining ingredients.

TIPS: For tastiest results use fresh, kosher liver. Defrosted frozen liver exudes moisture, making the finished product dry. Refrigerate cooked ingredients before grinding. Grinding warm may make it turn sour.