2 lb Chicken liver

      4 lb Onions (3 giant); sliced and

           -quartered
      2    Cloves garlic; minced

      3 tb Butter

      6 tb Vegetable oil

    1/4 c  Water

      4    Eggs; boiled

  Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water
  until browned. Remove and set aside.
  Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until
  browned. Livers should be rare and not overcooked.
  In a mixing bowl mash cooked livers and eggs into small chunks. Add onions
  and mix together adding small amount of oil if needed. Salt to taste and
  serve.
  Source: Eric Maurer, family secret