Ingredients:
1 cup minced celery
1 cup minced onion
1/4 cup vegetable oil
4 hard-boiled eggs
1 cup chopped pecans
or walnuts
salt or 1 envelope G. Washington Golden Broth
pepper to taste
Instructions:
Saute onion and celery in the oil until nicely browned but not crisp. It must stay soft-caramelized.
Chop nuts finely in processor and remove.
Chop eggs in processor until smooth.
Add cooked onions and celery to eggs, return nuts, add seasoning and blend until liver texture.
This recipe improves with age, so make it early in the day or a day or two in advance. It can easily be doubled; just make sure everything is in proportion. ■
Harriet Stein