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Is chicken liver pate growing?
Guest: You call this chicken liver pate?
The mini Golden Gaytime tasted like duck liver pate.
By Richard H. Rovere The New Yorker, March 27 , 1948P. 32 PROFILE of Henry Blackman Sell, maker of Sell's Liver Pate & other canned meat products.
Served alongside grilled Tuscan bread, chicken liver pate made with Benton's bacon fat and a mound of peach preserves ($9) is a decadent start to the meal.
Appetizers include portobello mushrooms with reduction of balsamic vinegar; liver pate on toasted bread; toasted garlic bread, with or without anchovies; and mixed grilled vegetables.
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One of those is a turkey liver pate I adapted from a chopped liver recipe my mom made when I was a kid.
First courses include an excellent chicken liver pate--the word excellent is meaningful because it was a liver hater's response to the dish.
Besides, the food is wonderful: everyone loves Matsuhisa's squid cooked to resemble pasta, its monkfish-liver pate topped with caviar, its Kobe beef To-Ban.
Call it the curse of Quatorze, whose three-liver pate, steaming choucroute, and plate-size apple tart have taken up permanent residence in my memory.
From the thin toasts with a whorl of rich chicken-liver pate licked with blackcurrant jam that act as curtain-raiser to the chocolate skulls finale, it's quite the performance: both technically assured and risk-taking.
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