[Magdalen] Pates and Terrines.

[Lynn Ronkainen]

Will be interesting to compare! ‘Mine’ has schmaltz (rendered chicken fat), hard boiled egg yolks, onions and chicken livers. 

In re liver? I only eat the pate above or the bacon wrapped chicken liver mentioned earlier. No calves liver for me LOL 
Lynn 

On Apr 24, 2018, at 9:53 AM, Jay Weigel <jay.weigel at gmail.com> wrote:

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.
>> 
>> 
>