One thing that you can always find in the Jewish Deli in NYC and all parts "Jewish" is that "liver salad", but you can make it at home, it takes about three days to prepare, but here goes:
1 pound of chicken livers (you can get at any supermarket)
When you get home, filled a ceramic bowl with salted water and dump the livers in the salt water. The salt helps to extract the blood from the livers. Remember what Hashem says about the blood; "Do NOT eat any blood" that's a mitzvah well remembered. You must remember to swish the livers around in the water, change the water twice daily, once in the morning, once in the evening, put fresh salt in the water every time you change it,
After three days of washing, the most part of the blood will be removed.
3 eggs: boil three eggs, Onions: take a medium onion, chop it up and fry it in olive oil.
rinse the livers and eggs in cold water. Fry the livers in a frying pan, use olive oil or vegetable oil, when the livers are fried well, Take a food grinder and turn the handle, passing the livers through the top, then the hard boiled eggs. I have always used an iron food processor that you can clamp to the table. The one I have is an antique, from 1897. Still works. Add chopped onions to the liver and onion mix, then add a little bit of salt and pepper, afterwards, mix perhaps, one-half cup of mayo, stir it up well, then you can take two slices of Jewish Rye and make sandwiches, take them to work with you.
I can always remember teaching Spanish in High School, and a student comes into the room, didn't knock, just comes in and says; "Rabbi, do you have any more liver and crackers?"
I did have a little bit in a container under the table, and a few crackers, "Ahhh, Yeah, go ahead," I point under the table, and he rushes in, grabs the liver and crackers and runs out"
Nu, typical day in high school, (almost ready for retirement)