1 lb. chicken livers
1 sm. onion
1 med. clove garlic
2 hard boiled eggs
1/4 c. chicken schmaltz
5 med. mushrooms
salt to taste

Chop garlic, mushrooms and 1/2 the onion finely. Heat half the chicken schmaltz in a pan, sauce chicken livers, and the chopped vegetables until brown. Finely chop the liver mixture, eggs, and the other half onion. Add the rest of the schmaltz. Add more if needed. Add salt to taste. Put in refrigerator for 2 hours. Garnish with parsley; serve.