Followed instructions assiduously, and ended up with wayyyy too little bechamel, and the 'ragu' ends up more like wallpaper paste than a sauce. Overall a dry, pasty, cardboard texture, and precious little flavor either. Severe disappointment after all the glowing reviews - noticeable how many changed substantial elements of this recipe, rendering their own versions completely dissimilar. Now I just have to figure out to do with the pound of chicken livers left over ...

Reviewed On: Feb. 26, 2005