In article
>,
aem > wrote:

> The L.A. Times printed this recipe for the hand-chopped (i.e., not
> processed) chicken liver paté served at a very good restaurant here.
> If you've never made your own paté I don't see how you could go wrong
> following these detailed instructions. -aem
> http://www.latimes.com/features/food...,5055248.story

Sounds interesting, but I'd have to have the shallots cooked too. I just
cannot do raw onions of any kind.
--
Peace! Om

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