1 Lb. Chicken livers
2 C. Chopped onion
6 Tbsp. Butter
1 Tbsp. Prepared horseradish
3 Hardboiled eggs, chopped
Salt and pepper to taste
Preheat broiler to 500ºF. Rinse off chicken livers in water. Broil livers for 3 minutes on each side. Remove from oven and finely chop by hand. Melt butter in a skillet, add chopped onion and sauté until just beginning to turn brown. Add chicken livers and sauté another minute. Remove from heat and place in a bowl. Add chopped hardboiled eggs, horseradish and salt and pepper to taste. Mix well. Refrigerate until cool. Serve on toasted pumpernickel or rye rounds with kosher dill pickles on the side.
