2 lb Chicken liver
4 lb Onions (3 giant); sliced and
-quartered 2 Cloves garlic; minced
3 tb Butter
6 tb Vegetable oil
1/4 c Water
4 Eggs; boiled
Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve. Source: Eric Maurer, family secret