This is a popular item throughout Eastern Europe and is often formed into fanciful shapes (as is its close cousin, chopped chicken liver, at many American bar and bat mitzvahs). It tastes just as good served from a bowl and spread on crackers or toast.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Melt half the butter in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until the fat melts, about 5 minutes. Add the onion and cook until softened, 3 to 5 minutes. Add the liver and cook just until it loses its pinkness.
Step 2
Transfer the liver mixture with all the pan drippings to a food processor and add the nutmeg, brandy, and remaining butter; process until smooth. Season with salt and pepper and more brandy if desired.
Step 3
Press the processed liver mixture into a serving bowl, cover with plastic wrap, and chill for at least 3 hours. Serve within a day, cold or at room temperature.
