Is the only difference between chopped liver and pate the texture??

"Aria" > wrote in news:OBHlb.72767$vj2.15042
@fed1read06:

> Is the only difference between chopped liver and pate the texture??
>
>
>

Texture is a big difference, but there can certainly be ingredient
differences, too. Where pate may contain any number of additions,
including bacon, herbs, brandy, cream, etc., chopped liver is most often
restricted to fewer ingredients. For example, if it's Kosher, it would
never have bacon or cream in it. Most often it contains onion, schmaltz
(chicken fat), chicken livers, hard boiled eggs, salt and pepper. Chopped
liver (not chicken) contains much the same ingredients.

Pate is usually pressed into a mold and baked until done, then pressed with
a weight until cold and, finally, unmolded.

The ingredients in chopped liver are usually cooked in stages, then
assembled and stored in a closed container. When served, it is usually
mounded on a plate or in a bowl.

HTH

Wayne

On Wed, 22 Oct 2003 20:13:39 -0700, "Aria" >
wrote:

>Is the only difference between chopped liver and pate the texture??

I asked the owner of a local 'gourmet' store the difference between
liverwurst and pate. "About $8 a pound," he said. :-)

Chopped liver is usually cooked chicken livers that are chopped fine
or ground and combined with a few other (onion, HB egg, chicken fat)
ingredients.

A pté can be made with a variety of ground meats, incl. liver, plus
other ingredients, and can be smooth or chunky (country style). This
mixture is usually packed into a container of some sort, and may be
cooked *after* assembling. Or simply chilled (if using cooked
ingredients, of course) until firm.

IMHO, the difference is that chopped liver is 'loose' and often used
as a sandwich filling, where pté is usually a coherant mixture that
may be sliced or spread, and generally served as an appetizer of some
sort.

Aria wrote:

> Is the only difference between chopped liver and pate the texture??
>
>

Depends how you make pate. I've made it with loads of butter, cream
cheese, cognac, and a topping of jewel-like diced jellied beef consomme;
no eggs. Elegant served on a silver platter (OK, OK, it was
silverplate), but just reading the recipe coats my arteries. I suppose
you could process the chopped liver into a pate, too. That's the fun of
cooking -- better living through chemistry. . . and physics.

Cheers!
Peg

Frogleg writes:

>"Aria" wrote:
>
>>Is the only difference between chopped liver and pate the texture??

If it's "liver pté" then yes.

>Chopped liver is usually cooked chicken livers that are chopped fine
>or ground and combined with a few other (onion, HB egg, chicken fat)
>ingredients.

Can be any type of liver... goose, duck... chopped calve's liver is quite
common.

>A pté can be made with a variety of ground meats,

But if it's "liver pté" then it's made only of liver... can even be a
combination of diferent livers but only of liver nevertheless.

Chopped = Coarse Textured

Pté = Puree/Smooth Textured


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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"Aria" > wrote in message
news:OBHlb.72767$vj2.15042@fed1read06...
> Is the only difference between chopped liver and pate the texture??



And the price.



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