On Mon, 13 Oct 2003 23:04:30 +0100, Sojourner
> wrote:

>Hello Ian,
>
>You wrote:
>
>>I suppose I'd better post the "real" recipe, if only to give credit where
>>credit is due.
>>
>>----- Now You're Cooking! v5.62 [Meal-Master Export Format]
>>
>> Title: Pate Maison (Chicken Liver)
>>Recipe "Cordon Bleu cookbook" Hume & Downes
>>Mmed IMH c/o Golam BBS Fido 2:320/116.14

Food? At first I thought this was about a bald spot on Ian's head, and
now it begins to look like a discussion of a small furry canine?

Seriously though, we've been doing a wonderful quick pate with chicken
livers for years. Quick saute chicken livers, place in a blender warm
then add about two sticks of melted butter, a dollop of cognac and
maybe a sprig of fresh parsley. Chill and enjoy.