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I made chicken liver pate today. I buy the livers in 20 OZ containers, but by the time I drain and trim them all up, I usually get a little over 3 ramekins, plus a little extra, which I had for lunch today. I used to put ramp butter on top, but now I put in little sprigs of thyme and top it with gelatine. Of course, I am the only one in the house who will even look at them, let alone eat them.
HC
I made chicken liver pate today. I buy the livers in 20 OZ containers, but by the time I drain and trim them all up, I usually get a little over 3 ramekins, plus a little extra, which I had for lunch today. I used to put ramp butter on top, but now I put in little sprigs of thyme and top it with gelatin. Of course, I am the only one in the house who will even look at them, let alone eat them.
HC
