1. Golden fry the sliced onion in the chicken fat. Remove the onion then fry the chicken livers very quickly.
2. Pass the onion and livers through a fine mincer into a basin.
3. Add the sieved eggs, season with salt and pepper and chill in a refrigerator.
4. Serve spoon-moulded portions, sprinkled with sieved egg and chopped parsley, garnished with small lettuce leaves, accompanied by finger toast, challah or matzos.
Calf's or ox liver may be used instead of chicken livers.