with salt and pepper and place them on a baking sheet covered with aluminum foil. Broil or grill, turning once, until the livers are firm and have changed color, and let them cool. Combine the livers and onion in an electric food processor and process until coarsely chopped. Add the chopped egg, reserving 3 tablespoons 45 ml to be used as garnish, and mix by hand with the liver mixture. Adjust the seasoning with salt and pepper, and place chopped liver mixture in a serving bowl. Smooth the surface with a small spatula or the back of a spoon, and sprinkle the reserved chopped egg on top. Serve with slices of rye bread, crackers, pita, or French bread. Serves 4 to 6.

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