On Thu, 24 Jan 2013 17:20:41 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> >
> > I lost which thread drifted into chopped chicken liver... but here's
> > and example of each type for you to decide if what you do is more like
> > chopped chicken liver or chicken liver pate. I doubt you make a
> > mousse.
> > http://www.food.com/recipe/jewish-de...-livers-369052
> > http://www.simplyrecipes.com/recipes...en_liver_pate/
> > http://smithratliff.com/2012/03/26/j...-liver-mousse/
>
> Thanks for those
>
> I make my pate with chicken livers, shallots, bacon and olive oil. I
> sometimes add brandy too, but I always make red onion marmalade to serve
> with it. I often leave the chicken livers (rough) rather than blending them
> smooth. I never add egg. Not too unlike the chopped chicken liver though
> --
Whatever it is that you make, I think I'd like it!

You make onion marmalade? Will you post your recipe for it... pretty
please?

--
Food is an important part of a balanced diet.