In a frying pan heat the schmaltz* and olive oil over medium heat. Add the onions and Worcestershire sauce and cook the onions till golden brown and caramelized (8-10 minutes). Set it aside.

Remove any connective tissue and membranes from the livers. Wash them well. Bring a small pot of water to a boil. Cook the livers for 5-7 minutes. Drain them and wash with them with cold water. Set aside.

Using the coarse blade on a meat grinder (KitchenAid or manual), mince the livers, onions and 3 boiled eggs. You can also use the plastic blade on the food processor and pulse everything. Be careful not to puree it, by hand chopping the livers, eggs and onions to a similar size beforehand.

Mix everything together and season with salt and pepper to taste.

Grate the egg whites and yolks of 2 eggs separately, on a box
grater. Place the chopped liver on a flat platter and decorate with the egg whites and yellows and some parsley.

SERVES 8-12