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Liver Pate
February 21, 2010

Wonderful! I had to make this for the Beef Wellington but eating the leftovers the next day showed how wonderful it is. My hubby (who only like pate de foie gras) said it was outstanding -- not that normal strong chicken liver flavor. I left in some cooked onions while pureeing, and added about 2 TBS more dry sherry (didn't have cooking sherry). Substituted mace for allspice and still fantastic.

  1. 34 Ratings

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