Liver Patte from Sheep liver

[Guest guest]

Hi

I have never made patte

All I have is top quality sheep and beef liver defrosting right now.

Can I use that in place of the chicken livers it calls for in the

recipe in the NT cookbook?

Any other patte recipes you can pass on that would be tasty that my

kids would like would be appreciated.

Thanks

Don

[Guest guest]

> I have never made patte

Well, good luck and may the force be with you!

> All I have is top quality sheep and beef liver defrosting right now.

>

> Can I use that in place of the chicken livers it calls for in the

> recipe in the NT cookbook?

Yes yes. I would suggest more lamb and less beef - maybe 2/3 to 1/3

parts. Beef liver is stronger tasting imo. I have some beef liver

defrosting now as well which I plan to marinate in pickle juice

overnight, cube, dip in nut and egg batter and fry tomorrow (just

another idea that my older kids like). Pork, beef, lamb and poultry

liver are all called for individually or in combinations in different

pate recipes. So do experiment.

>

> Any other patte recipes you can pass on that would be tasty that my

> kids would like would be appreciated.

Kids tend to like pate over other liver recipes, I do believe. You

can use salt pork or bacon instead of butter in Sally's recipe if you

wish. And you might try ginger, nutmeg and cognac in place of herbs

and vermouth in that NT recipe as well. Generally, any pate recipes

using traditional fats should be fine.

Deanna