C'est Cheese!

Mmmm… chopped chicken liver. I only recently acquired a taste for it (thank you, Gramma!), but have been making up for lost time by spending a year trolling around New York for the best chopped liver... culminating, perhaps, in the time I embarrassed Mother and Cousin Myrna by singing a Chopped Liver Song (to the tune of "Moon River") to my sandwich (on rye bread) at Carnegie Deli.

• This is also a combination of two recipes.
• ½ pound chicken livers, cleaned and rinsed
• 1/2 white onion, minced
• 3 hard cooked eggs, peeled and minced
• About 3 tablespoons rendered chicken fat or butter, melted
• Dash of paprika
• Salt and pepper, to taste

1. Immerse the livers in plenty of boiling water, cover, and boil gently until the livers are gray and firm, about 5-7 minutes. Drain well. Chill in the refrigerator for 40 minutes.
2. Brown onion on low heat in about 2 tablespoons of chicken fat or butter, being careful not to burn.
3. Using a sharp knife, chop the livers to a smooth paste. Using a wooden spoon, stir together half of the liver, onion and eggs. Add the remaining liver, onion and eggs and stir to combine completely. Add enough of the chicken fat or butter to moisten and hold the liver together. Add the paprika. Season with salt and pepper to taste.

Makes about 2 cups