1 1/2 lb. chicken livers
8 hard cooked eggs
2 envelopes unflavored gelatin
Juice of 1 lemon
1 c. hot chicken broth
Onion juice (optional)

Cook livers until tender in small amount of water. Add salt while cooking. Run livers and eggs through food chopper. Soften gelatin in 1/4 cup cold water, dissolve in one cup hot broth. Pour over liver and eggs.

Season with salt and pepper to taste. Add lemon juice, onion juice. Mix well. Pour into greased salad mold and let congeal. Serve on lettuce and top with mayonnaise if desired.