SC - garlic in British Isles

[Louis Stull]

Just checked my own German cookbook.  Mine gives a liver sauce like
Alia's, but has cream instead of wine, and raw eggs.  No onions or
seasonings are listed.  You'd get a liver cream sauce with this.

I suppose, one day, one of these, left-over, and cold, was scooped up
with a bit of bread.  The pate' appetizer was born!

If there were a pate as we understand it, I'd expect to find it under
'sulze' or 'gallert', which seems to be their galentine.  It's not there.

The closest other thing I've found was Platina's recipe for forcemeat
from liver, which Margaret already mentioned.  But, that's little balls
in a casing, fried.

Regards,

Lady Allison
allilyn at juno.com
Master Chirurgeon, Orden des Linquistringes, Princess' Order of Courtesy

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