If you like chopped chicken liver, you are going to love this recipe.
Believe it or not, I was not anxious to make this because I thought
it would turn out like an aspic. However since the chicken livers
are so inexpensive, I decided to give it a try and if we didn't like it,
I could always chuck it. How wrong I was.
Hubby's first reaction was "it has no flavor", but when we added
the onions it really kicked it up a notch. I served it for dinner as a
first course and added some sliced petite pickles on the side.
I think pickles and liver or liverwurst just go together.
The gâteaux was so good, we could not stop raving.
I would love to make this for a dinner party but I don't know
if I could get a crowd. Tricia, for sure, would not be interested.
This was one recipe that I'm glad I did not cut in half.
I had such a laugh reading the P&Q comments this week
so I'm anxious to see the results from all the Doristas.
I have enjoyed liverwurst since I was little, but not actual liver-
I can't even take the aroma. My hubby has to go visit Nana if he
wants any. I was getting squeamish, sad but true, just at Dorie's
instructions to trim any veins, fat or green spots. Egads.
Luckily, Nana dropped off the trimmed liver ready to go.
She even supplied a few more ingredients and basically did everything
but turn on the Cuisinart :) The prep and cooking were very easy, and
while I fell for the "Saran Wrap in the oven" last week - I opted out of
putting paper towel in the water bath. Luckily my results turned out fine.
They smelled lovely, plated up easily and the family enjoyed them.
I did have to chuckle because the one thing my younger son mentioned
was that he was disappointed that it was like a "liver dip" because his host
family in Italy had surprised him with cooked livers and he enjoyed them.
I guess he will have to head over to Nana's for the real deal.......