On Mon, 29 Jan 2018 14:26:42 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 15:48:23 -0500, Boron >
>wrote:
>
>>On Mon, 29 Jan 2018 10:42:13 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Mon, 29 Jan 2018 09:40:17 -0500, Boron >
>>>wrote:
>>>snip
>>>>
>>>>Oh, the liver - saute onions, saute livers, add a hard boiled egg or
>>>>two, and run the food processor until you get the texture you like.
>>>>Salt is the only seasoning I use.
>>>>
>>>>Keep in mind my target in taste and texture is old-fashioned, Jewish
>>>>style chopped liver. There are a lot fancier options out there that
>>>>might be more appealing to you. To me, it is comfort food.
>>>
>>>there was something else in my fav recipe. I just can't remember what
>>>it was. I hadn't made it in years and years because I was working.
>>>I'll keep looking. It was some other little flavor component.
>>>Janet US
>>
>>Sherry, sometimes.
>
>ahhhhh. By Jove, I think you've got it!
>Janet US


NYT says sherry AND brandy, so Graham pegged it, too.

https://cooking.nytimes.com/recipes/...ken-liver-pate

Their recipe is a much more complex set of flavors.