1 box sieved egg (a peeled hard-boiled egg pressed through the coarse holes of a box grate or zester) pressed peeled a hardboiled egg through the coarse holes of a grate or zester
9 large hardboiled eggs peeled coarsely chopped
6 teaspoons kosher salt
6 cups onions chopped
2 large pinches pepper
6 to 7 scallions sliced into thin rings
1 cup schmaltz rendered chicken fat
16 servings pickled shallots
2.5 teaspoons quatre-epices white equal parts peppercorns, ginger, cloves and cinnamon, ground together in a coffee or spice blender
Equipment
food processor
bowl
Directions
Watch how to make this recipe.
Fry the onions in schmaltz, add the chicken livers, thyme and bay leaves and cook for 10 minutes, then let the mixture cool.
Add the quatre-epices and eggs to the livers.
Place the mixture in a food processor and process to a coarse consistency. Stir in the scallions and season with the salt and pepper.
Decant the chopped liver into a serving bowl and garnish with shallots, minced chives, rendered chicken skin pieces and grated hard-boiled egg.
