Snix Chopped Liver

My husband hates chopped liver. Detests it. In any form, at any time. But, yet, he is such a sweetie that he makes it uncomplainingly for me. This is my recipe which I developed in San Francisco about 15 years ago, based on the foie haché I ate in the Marais district of Paris. Yes, you can find less fattening versions, but this particular recipe is quite miserly with the chicken fat. Try it and see what you think. Eat it at simchas in good health!

Chopped Liver/Gehakte Leber

1 lb pre-broiled kosher chicken livers (easier than explaining the laws of broiling liver here)
4 hard boiled eggs, peeled
3 + 2 tblsp schmaltz
1 large red onion, chopped
1/8 c kosher cognac (may be omitted)
1 tblsp fresh tarragon or 1 tsp dried thyme
pinch of sugar (if desired)
salt
black pepper
chopped scallions (if desired)

Melt three tablespoons of schmaltz on medium heat in a cast iron frying pan. Fry the onion in the schmaltz and when clear, add the pre-broiled livers and heat thoroughly. Raise the heat briefly, add the cognac and tarragon, stir and remove from heat. Don't overcook, or the livers will get hard and dry.

Chop the liver mixture with three of the eggs and the reserved schmalz, either by pulsing in a food processor (if you like a smoother version) or in a bowl with a mezzaluna (if you like it coarser). Season with salt and pepper. Garnish with hardboiled egg slices and scallions if desired. Chill overnight to let flavors meld - if you can hold out that long. Cover tightly with plastic film to prevent discoloration.