1 lb. chicken livers
1 lg. onion
2 hard-cooked eggs
Rendered chicken fat (see below)
Salt & pepper

Pan fry the livers in a teflon skillet until well done. Chop the onion in the food processor until well chopped but not the liquid. Add the liver and chop, add the eggs. Remove to a bowl. Season with salt and pepper. Add enough rendered chicken fat to moisten, but not so much as to make it mushy. Be generous with the pepper.

CHICKEN FAT:

Cook together 1/2 cup salad oil and 1 stick of butter and 1 chopped onion until onion is clear. Strain into a jar and cool overnight.