SC - making liver pudding

[Marilyn Traber]

Anybody have a recipe for the type of liverworst found in the modern grocery stores?
It is sort of a comfort food but I never thought to make it before, but I feel
experimental lately-the bukenade proved very popular in the house, and with a few
guys in my lord's division[they forgot to bring food and he had the only game in
town!]
margali

Philip & Susan Troy wrote:

> david friedman wrote:
> >
> > At 7:42 PM -0400 7/19/98, Mordonna22 at aol.com wrote:
> > >
> > >Can anyone help me with documentation for meat dishes called puddings?
> There are also numerous dishes varying from the basic theme of livering
> puddings, which are made similarly to black or white puddings, but with
> the addition of boiled, ground, crushed, pulverized, what have you,
> liver added to the breadcrumbs, cream, etc. These are bascially along
> the lines of things like liverwurst, although somewhat more starchy, to
> the point where they can be cut and fried like scrapple or modern black
> or white puds.
> Adamantius
> ______________________________________
> Phil & Susan Troy
> troy at asan.com



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