Ingredients
1 pound chicken livers
1 large onion, chopped
1 tablespoon vegetable oil
2 eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh parsley sprigs
Assorted crackers
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
Cult-favorite Japanese professional chef knife
Forged German chef knife — workhorse for any technique requiring prep
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Place livers on a rack in broiler pan. Broil 5 to 6 inches from heat, 3 to 5 minutes on each side or just until pink. Saute onion in hot oil in a medium skillet until tender; stir in eggs, salt, and pepper. Cook over medium heat, stirring constantly, until eggs are scrambled. Spoon liver and onion mixture into container of an electric blender; process until smooth. Spoon mixture into a lightly oiled 2 1/2-cup mold. Chill several hours or overnight. Invert mold onto a serving platter; garnish with parsley. Serve with crackers.