chicken liver pate is much easier to enjoy for most people than diving straight into beef liver.
soak the livers in several changes of water.
put in pot with salted chicken broth. (water is ok too.)
simmer until centers are just past pink.
whizz in food pro with butter, splash of brandy, dried thyme, salt and pepper. if i have them around i will add 1 or 2 prunes to this.
that's my everyday pate recipe and it freezes quite well.
you can also add cream to this for something very silky and decadent.
don't know where you live, but we have a very vibrant snout-to-tail movement in restaurants here. if that's true in your area, go out and explore some charcuterie plates to see what's out there.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway