[Magdalen] Pates and Terrines.

[Lynn Ronkainen]

Bacon wrapped chicken livers broiled - a favorite
Lynn

On Apr 24, 2018, at 9:12 AM, cantor03--- via Magdalen <magdalen at herberthouse.org> wrote:

On the subject of liver, I miss the availability of chicken livers along
with the beef livers in restaurants.  Both types are often offered in
restaurants in the Upper Midwest.  The chicken livers have a different
taste and consistency, and are delicious.
 
I've mentioned before on these pages that I have problems with the
tendency here in Pennsylvania to prepare  liver sauteed with a sauce
of ground up bacon and onions poured on top.  I prefer the Midwestern
manner of putting crisp bacon and sliced onions on the side.  Liver doesn't
need a sauce, but the bacon and onions go great with it.
 
 
David S.
 
In a message dated 4/24/2018 7:36:28 AM Eastern Standard Time, ann.markle at aya.yale.edu writes:

 
The best chopped liver I've ever had is just that -chopped.>>>>>>>>>>>>>>>>>>>>>