[Magdalen] A la Rescheche du Temps Perdu.

[Lynn Ronkainen]

Sadly chicken liver pate is only a once or twice a year "treat" in my house. Calories and cholesterol. 
Lynn

Sent from my iPhone

On Mar 12, 2015, at 12:58 AM, Lesley de Voil <lesleymdv at gmail.com> wrote:

My daughter gifted me with her food processor (too much washing up,
she said.) I regularly use it when making soups, salads - no more
skinned knuckles from the grater) but the best is chicken liver pate.
That is, until I mentioned it to the doctor - too high in cholesterol
for you! she says <sigh>

Regards
Lesley de Voil

> On 3/12/15, Cantor03--- via Magdalen <magdalen at herberthouse.org> wrote:
> 
> 
> In a message dated 3/11/2015 11:08:09 P.M. Eastern Daylight Time,
> houstonklr at gmail.com writes:
> 
> Love  chicken liver wrapped in bacon and broiled.  Have not had that in
> years.  And... if I do say so myself I make a great chicken liver pate.
> Lynn >>>
> 
> With the revelations recently, go for liver if you want!
> 
> I love chicken livers, but haven't had them for years.  Some  restaurants
> in Wisconsin feature them on their menus, but not locally.
> 
> The trio of (calf/beef) liver plus onions and bacon are hard to beat.
> 
> For me the onions and bacon need to be grilled on the side, and there
> should be ho sauce poured over the grilled liver.
> 
> This is hard to get in Pennsylvania, since they seem to want to make  a
> sort of puree out of the onions and bacon and then pour it over the  liver.
> 
> 
> David S.
> 
> 
> 
>