Aria wrote:

> Is the only difference between chopped liver and pate the texture??
>
>

Depends how you make pate. I've made it with loads of butter, cream
cheese, cognac, and a topping of jewel-like diced jellied beef consomme;
no eggs. Elegant served on a silver platter (OK, OK, it was
silverplate), but just reading the recipe coats my arteries. I suppose
you could process the chopped liver into a pate, too. That's the fun of
cooking -- better living through chemistry. . . and physics.

Cheers!
Peg