Chopped Liver
Show: Barefoot Contessa
Episode: Friday Night Dinner
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- Recipe categories: Poultry,
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Average Rating:
Total Reviews: 55
Showing 51-55 of 55
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By mm4523254
NY, NY
on January 03, 2006
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Adding Madiera to a traditional recipe gives a whole new dimension to a favorite treat. I've served this regularly to family and friends and gotten raves.
By janmark_4548203
Denton, MD
on December 24, 2005
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Ina never fails. This is the best ever. I make this for a party, along with chicken salad. The raw chicken skin makes the rendered fat. I make double batches of this and it disappears. Even people who don't like liver love this.
By Pikachu27
Swampscott, MA
on November 28, 2005
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Excellent. I changed this recipe a bit by adding a little bit of brandy, instaed of Madeira (did not have it. Came out great.
By roland_1388366
Newport, OH
on August 03, 2005
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I didn't have a Jewish grandmother so didn't have chopped liver until later in life when I tried it at various delis. Often it was dry and the liver taste was overpowering. Now I don't live near a deli. This has a wonderful flavor and just keeps getting better every day. What a wonderful blend of flavors. Be sure not to overcook or overprocess.
By stormy4291_1475663
San Diego, CA
on August 03, 2005
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I really enjoyed it! Used it as a spread for tea sandwiches.