[Magdalen] Pates and Terrines.

[cantor03 at aol.com]

I suspect liver of any stripe is not commonly encountered
in USA households, if for nothing else than liver's fat/cholesterol
abundance, though I believe the bad nutrition reputation has
softened in recent years.
 
In addition to beef and chicken livers -
 
My mother regularly served up such delicacies as beef blood sausage
made with an onion filler and shaped into a small loaf and sliced.  I
presume the recipe was Norwegian since her parents were Norwegian
immigrants, and we lived in a sea of Norwegian ethnics in NW Wisconsin.
 
Another meat was rullapolse, (rolled spiced meat), which was a flavored
mix of beef and pork and fashioned into a loaf.  There were the traditional
Norwegian (never Swedish!) meatballs of beef, pork, and even
occasionally veal, as well
 
 
 
David S.
 
 
 
 
 
 
 
In a message dated 4/24/2018 10:23:44 AM Eastern Standard Time, houstonklr at gmail.com writes:

 
On the subject of liver,