My favorite recipe for Chopped Liver is from Itzhak Perlman, via the Frugal Gourmet Jeff Smith (yes I still acknowledge him). My change is that I do the onions first. They are sauteed in schmaltz until a deep golden brown. The livers are likewise sauteed until barely pink in the center. When cool, I run them through the grinder attachment for the KitchenAid (I need a nickname for that honey) along with hard-cooked eggs and gribenes when I remember. Salt, pepper, cayenne and brandy are my usual seasonings. It lasted 'til Tuesday . . .