Not My Grandmother’S Chopped Chicken Liver

• 6 eggs, hard boiled & peeled
• 1 pound yellow skinned onions, minced fine
• 3 ounces unsalted butter
• 1 tablespoon grapeseed oil (substitute canola or safflower)
• 1/2 pound livers from pastured, free range chickens
• 2 tablespoons Cognac, dry sherry, white vermouth, or Calvados

1. Chop the eggs very fine using a mezzaluna or the food processor. They should be fluffy. Put in a large bowl and set aside.
2. In a large, heavy saute pan, heat half the butter with the oil. Add the onions and saute slowly until richly browned, but not burned. Salt and pepper generously while they cook.
3. In the meantime, rinse and clean the livers well, removing connective sinew and anything yucky looking.
4. When the onions have finished cooking, put them in the bowl with the eggs.
5. Heat 1 oz butter in the onion pan and saute the livers until no pink remains. Do not brown or crisp. It's alright if they break up a bit. Salt and pepper generously.
6. Remove the livers from the pan and deglaze with the booze. Pour the deglazing liquid into the bowl with the eggs and onions.
7. Chop the livers with a mezzaluna (or use the food processor) and then gently fold the eggs, onions and livers together.
8. Test and correct for seasoning. The flavor really blooms after chilling, so make this well in advance.
9. Pack in ramekins or other serving dishes. Keep the dishes small - 4 oz - and make sure to freeze whatever will not be used within two days.

eggs, onions, butter, grapeseed oil, livers, cognac

Taken from food52.com/recipes/1906-not-my-grandmother-s-chopped-chicken-liver (may not work)