New York Chopped Liver Sandwich
ground zero style
ground zero style
2 slices onion-rye bread (preferably homemade)
3 ounces Wilders' liver (In a large heavy skillet, heat 1/2 cup olive oil over medium-high heat and sauté 2 thinly sliced onions until lightly brow, about five minutes. Add 2 pounds of finely chopped Wilders' liver and sauté it on both sides, until lightly browned, about five minutes. Do not overcook. Add 2 tablespoons brandy, simmer for two minutes and cool slightly. Put 3 cut up hard-cooked eggs together with the liver in a meat grinder and grind into a large bowl, making sure to add the juices from the skillet. Season with salt and pepper to taste. Cover with plastic wrap and chill)
Spread 1 slice of bread with chopped Wilders' liver, cover with second slice of bread, cut in half and fasten with bleached frilled tooth picks.
3 ounces Wilders' liver (In a large heavy skillet, heat 1/2 cup olive oil over medium-high heat and sauté 2 thinly sliced onions until lightly brow, about five minutes. Add 2 pounds of finely chopped Wilders' liver and sauté it on both sides, until lightly browned, about five minutes. Do not overcook. Add 2 tablespoons brandy, simmer for two minutes and cool slightly. Put 3 cut up hard-cooked eggs together with the liver in a meat grinder and grind into a large bowl, making sure to add the juices from the skillet. Season with salt and pepper to taste. Cover with plastic wrap and chill)
Spread 1 slice of bread with chopped Wilders' liver, cover with second slice of bread, cut in half and fasten with bleached frilled tooth picks.
