"Omelet" > wrote in message
news
> 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
>
>
It looks interesting, though I'd probably go for duck liver if I found it at
a decent price.

I frequently use salted onions when when raw is called for. Cut onion into
thin slices. Sea salt each side, and let sit 30-60 minutes. This cuts the
bite of the raw onion quite a bit. Another thing I do in a dish like this is
to use homemade pickled onions. They're excellent with duck liver pate.

Kent