Frogleg writes:

>"Aria" wrote:
>
>>Is the only difference between chopped liver and pate the texture??

If it's "liver pté" then yes.

>Chopped liver is usually cooked chicken livers that are chopped fine
>or ground and combined with a few other (onion, HB egg, chicken fat)
>ingredients.

Can be any type of liver... goose, duck... chopped calve's liver is quite
common.

>A pté can be made with a variety of ground meats,

But if it's "liver pté" then it's made only of liver... can even be a
combination of diferent livers but only of liver nevertheless.

Chopped = Coarse Textured

Pté = Puree/Smooth Textured


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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