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Message: Check out this article from Rick Robinson's web site: Yesterday, in preparation for the upcoming holidays, I made a batch of chicken liver paté. This time I used a recipe from Emeril Lagasse. In the past, I’ve used a somewhat different recipe, which I modify slightly. In either recipe, start with fresh raw chicken livers, cleaned of any “hangy on bits”, rinsed well, and marinated in milk for a couple of hours. The milk marinade removes the gamey-ness of… http://www.rickandlynne.com/rick/go/home/1865
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