Jun 12, 2007
First of all, let me say that the flavor of this mixture was fantastic. However, there were too many variables left to chance. Yes, well all have different "to taste" measurements, but please give a median amount as a starting point; three "to taste" ingredients is too many. I followed the directions, converting the ingredients to match 1 lb of chicken livers. There's no pretty way of saying that what I ended up with was a liver shake, or a very runny liver mousse. It was unappetizing to the extreme in appearance, and still has not set up after six hours in the refrigerator. Because the flavors are so fabulous, I may yet try to salvage this by using some unflavored gelatin. Just a word to the wise: even tho the recipe does not say to do so, DRAIN your livers after simmering, and add liquid as needed only. Next time, I will also use a food processor or a hand-grinder rather than a blender for more control of the texture. Flavor -- five-star, appearance -- BLECHH.
—E J
