On Mon, 29 Jan 2018 16:37:01 -0700, U.S. Janet B. >
wrote:

>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


This one is similar, you can get into it easily, and the accompanying
article is as interesting as the recipe.

https://www.theguardian.com/lifeands...ken-liver-pate