I just made liver and onions for dinner (came out beautifully) and it got me to thinking. Most pate recipes I’ve seen are for chicken or pork (or goose, of course). Not so much beef. Well, I did find one Scandinavian recipe, but I don’t trust them after I heard about lutefisk.
But I love calve’s liver. Why not calve’s liver pate? Is this a bad idea? has this, like cold fusion, been tried before and I would only be foolish to attempt it again? Or should I boldly go where no one but the Scandinavians have gone before?
(Although if your thought is"Ewww, liver is icky" you might consider not reponding )