|Chicken Liver Gâteaux with Pickled Onions|
Since then I've looked for the recipe but can't find it on line and I've vowed to not buy a new cookbook until I use more of what I own but it just now occurs to me to check the library and YES they have it. I've added my name to the reserve list.
This paté is good. More of a slicing paté than a spreading paté but quite delicious.
I'll admit to being squeamish about the liver when I thought about it but once I started working with them I was okay. My liver was fatty which caused me to wonder about my chicken's diet and the fat surrounding my own liver but that's another topic! Raw liver in the food processor had me reliving Rosemary's Baby and I wondered what my sleep/nightmare's might be.
My mother was a farm girl so I grew up watching and helping mom handle all kinds of meat and various innards. She even MADE mince meat when that involved cooking a hog's head!...and she loved to pull me into her food projects:)
Anyhow, I've been wanting to make paté but was intimidated and I thank Dorie Greenspan and this group for pushing my comfort zone! Oh yes, the pickled onions are quite good too and I'm looking for other ways to use them.
Check out the rest of the group at French Fridays with Dorie. We're cooking from her book Around My French Table.