Instructions: Devised by Wendy Baker Makes many servings as first course or party spread, or summer shabbat lunch.

Method-this is for a foodprocessor-to avoid pastiness follow the directions carefully-It took me many tries to work this out. If you use a hochmesser and wooden bowl you can push the egg whites twice through a strainer to save chopping.

1-chop the onions and start cooking them in a non-stick pan adding the chicken schmaltz after the onions have cooked down somewhat. Let them get at least light brown and stir frequently

2-While the onions are cooking, broil the liver to fairly well done (the insides should not be pink as this adds to the pastyness.

3 chop the eggwhites in the processor and put in a bowl, wiping out the processor bowl.

4 chop the liver BRIEFLY, you want to retain some texture-this is where the beef liver works well.

5 mix all the chopped mixtures together by hand in the bowl and add the

(salt) and pepper. Taste and adjust seasonings. Refrigerate before serving.

This comes out a bit drier than the traditional with lots of schaltz, but has a delicious flavor. Dont try to chop all the things at the same time, it just doesnt work out.

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