On Mar 11, 8:14*am, 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. * * -aemhttp://www.latimes.com/features/food/la-fo-sos-20100311,0,5055248.story

I usually pate with a couple of cold 6-packs, chips
and...............oh wait, "pate'...not parta.