By TxGriffLover on May 02, 2009
"The Jewish version of pate, this rich spread gets a flavor boost from the sweet caramelized onions and the rendered chicken fat. Not a dish for the faint of heart, literally. It's wonderful on little pumpernickel squares with cornichons, but in a Jewish deli you can also find it spread between two slices of rye for lunch. Can be made 1 day ahead and kept in the refrigerator. From the Take-Out Menu Cookbook."
Serving Size: 1 (177 g)
Servings Per Recipe: 4
"Wonderful and so easy to make! OY !"