Chopped liver on rye

Cover the eggs with cold water in a small saucepan, bring to a rapid boil, remove from the heat, cover and rest nine minutes.

Slide the eggs gently into an ice bath to cool; set aside.

Heat a saute pan over medium-high heat with about 1.5 tbsp schmaltz; add the roughly chopped yellow onion and toss it in the fat.

Sprinkle in salt so the onions release their juices; cook over medium heat, stirring constantly, until dark brown and sweet but not blackened. The book says around 15 minutes; this took 25.

Move the onions to a bowl and wipe out the pan. Trim any connective tissue and fat from one pound of chicken livers.

Heat 1.5 tbsp schmaltz over medium-high heat, add as many livers as fit without crowding, and cook until medium and browned on all sides, nothing pink or squishy, without overcooking. Add to the bowl with the onions.

Peel the hard-boiled eggs, chop roughly and add to the bowl.

Drizzle in about a tablespoon of schmaltz and pulse until homogenous but still chunky; add more schmaltz if it needs thinning.

Season with pepper and salt to taste. Refrigerate a few hours so the onion flavour permeates the mixture; take it out 15 minutes before serving to soften.

Slice rye bread from the middle of the loaf and build the sandwich fairly thick; do not toast the bread.