[Magdalen] Pates and Terrines.

[Ann Markle]

The best chopped liver I've ever had is just that -chopped.  Not a true
pate  (not smooth, just right for piling on a cracker or a thinly sliced,
toasted baguette. Made by my Jewish  (almost) mother in law. No pickles,
though!

Ann
The Rev. Ann Markle
Buffalo, NY
ann.markle at aya.yale.edu
www.onewildandpreciouslife.typepad.com


On Mon, Apr 23, 2018, 10:50 PM Lynn Ronkainen <houstonklr at gmail.com> wrote:

> 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.
>