On Sat, 14 May 2016 11:37:05 -0700 (PDT), ImStillMags
> wrote:

> you can up the quantities on that recipe, put it into a food proccessor with a lot of softened butter and make a great pate'

Great idea! I've always liked the Jewish version (chopped chicken
livers), but I can't fake being Jewish. As many times as I've watched
someone else make it, I can't seem to make it taste the same when I do
it on my own.

--

sf