Title: Chicken liver pate (jewish style)
 Categories: Appetizers
      Yield: 8 Servings
 
      1    Onion; minced
      3 tb Chicken fat; divided
      1 lb Chicken livers; cut in 1/2
      6    Saltine crackers
    3/4 ts Lawry seasoning
      2 tb Hungarian paprika
      1 pn Sugar
           Black pepper
      1 pn Kosher salt
      2    Eggs, hard boiled, quartered
 
  Saute onion in 1 T fat until soft and translucent, about 4 minutes.
  Raise heat medium high and add livers, browning them quickly while
  stirring occasionally. Season with some salt and pepper.
    While livers are still slightly pink on the inside, remove all
  contents of pan to food processor. Puree. Add the remaining 2 T fat,
  crackers, seasonings and eggs. Process until smooth. Should be firm
  and smooth, not stiff or dry. Add a little more fat if necessary.
  Taste and adjust seasonings. Seal tightly and refrigerate at least 4
  hours before serving.