[Magdalen] Pates and Terrines.

[Jay Weigel]

IIRC, Lynn (I haven't made it in many years....the late ex just wouldn't!),
it is smooth. I'm going to look it up later. S/O is a fan of liver in many
forms and we still have some pasture-raised chicken livers in the freezer.
Yummy!

On Mon, Apr 23, 2018 at 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.
>
> 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.
> >
> >
>