For an hors d’oeuvre, I like to serve on whole-grain crackers, toasted Potato Bread, cucumber slices or endive petals. Makes about 1½ dozen hors d’oeuvres.
1 pound chicken livers
1/3 cup vegetable oil
4 medium onions, coarsely chopped
4 large eggs, hard-boiled and quartered
2 to 3 tablespoons sherry
Freshly ground black pepper
Preheat the broiler. Set the rack in the broiler pan and cover it completely with foil.
Remove from the livers any green spots, which are bitter, as well as any fatty particles.
Make a shallow “basket” with a piece of heavy foil, crimping it at the corners so that the liquids don’t spill out. Set the basket on the broiler rack and arrange the livers inside. Place the broiler pan in the oven (or broiling unit), as close as possible to the heat source. Broil for about 4 minutes per side, until cooked through. Cool.
In a large skillet, heat the oil over medium-high heat. Add the onions and saute until brown. Cool.
Place half the onions, livers and eggs in a food processor and pulse, adding sherry through the feed tube, until the mixture is moist and almost smooth. Transfer the first batch to a container and repeat the process. Season to taste with salt and pepper.