YIELD: 8–10 APPETIZER SERVINGS
Over the years, Eli’s The Place For Steak won numerous “Best Bread Basket” awards from local publications. Immediately after being seated, patrons were greeted by a busboy carrying a chilled dish of crudités, a bread basket overflowing with matzoh and raisin pumpernickel bread (which Eli had delivered daily via cab from Kaufman’s, a Jewish bakery on the North Side), and an oval platter heaped with chopped liver, eggs, and onion. Although Eli’s The Place For Steak has closed, you can still enjoy one of Eli’s favorites!
¼ cup olive oil, divided
1 large Spanish onion, finely chopped
1 pound chicken livers, trimmed and patted dry
Salt and freshly ground black pepper, to taste
6 large whole eggs, hard boiled and peeled
1–2 tablespoons water (optional)
1. In a heavy-bottomed skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and sauté, stirring occasionally, for 4 to 5 minutes, until golden brown. Transfer to a bowl.
2. Add the chicken livers and the remaining 2 tablespoons of oil to the skillet and sear, turning once, for 3 minutes. Reduce the heat to medium and continue to cook for 3 minutes, until firm. Remove from the heat and transfer to a plate. Sprinkle with the salt and pepper and set aside to cool to room temperature.
3. In the bowl of a food processor fitted with the “S” blade, combine the eggs and sautéed onion. Pulse the mixture until it is well blended and finely chopped. Transfer to a mixing bowl.
4. Place the livers in the food processor bowl and pulse until they are finely chopped. Add the livers to the egg–onion mixture and stir until well combined. Season with the salt and pepper. If the mixture is too crumbly, add as much of the water as you need to moisten it. Serve with matzoh, bread, and a relish tray.