Chopped Chicken Liver from the Rue Des Rosiers

Preparation info
  • Yield:

    6 to 9

    Generous Appetizer Servings
    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

This luscious chopped liver relies on perfectly cooked hard-boiled eggs: tender and moist, without chalky greenish yolks or tough, rubbery whites. For a foolproof method for preparing them: place the eggs in a heavy saucepan large enough to accommodate them in a single layer. Add ½ teaspoon salt (to prevent cracking) and enough cold water to cover them by at least