[Magdalen] Pates and Terrines.

[Lynn Ronkainen]

Jay is your chopped chicken liver smooth - processed in blender or food processor- or finely chopped and mixed with other ingredients?

I have a recipe from a Catskills resort that is sooo good. It is smooth 

Lynn 

On Apr 23, 2018, at 6:43 PM, Jay Weigel <jay.weigel at gmail.com> wrote:

I'll settle for a perfectly good batch of chopped chicken liver a la Jennie
Grossinger, thank you very much. Back in my younger days I made some for a
party and even friends who swore they didn't like liver were scarfing it up.

On Mon, Apr 23, 2018 at 7:38 PM, cantor03--- via Magdalen <
magdalen at herberthouse.org> wrote:

> 
> 
> 
> My beloved brought me a jar of imported cornichons
> (gerkins/small dill and garlic pickles)., and they
> reminded me of some of the wonderful gourmet meals
> I've had in various Michelin starred restaurants.
> 
> These little flavorful pickles are always served with
> pates and terrines, both favorite items in a good
> French meal.  It's too bad that one has to go to a
> large, usually coastal city in the USA to experience
> pates and terrines.  I gather that pates are relatively
> easy to make but the terrines require a specialist.
> 
> But, then, I think of that somewhat nightmarish
> visit I made to the Perigord area of France to see for
> myself the force feeding of ducks and geese for the
> famous goose liver pates.  It's just a bit over the top
> to see these birds dragging themselves and their
> enlarged livers.
> 
> In any case one doesn't need liver pate to make a
> pate or a terrine.
> 
> 
> 
> David S.
> 
>