On Mon, 29 Jan 2018 18:18:35 -0500, Boron Elgar
> wrote:

>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.

I didn't subscribe so I can't view it :-{
Janet US