[Sca-cooks] molding chopped liver

[devra at aol.com]

For our First Annual Seasons Beatings (fighter practice and food for the holidays) I'm planning to make a deadly liver pate - half and half liver and butter. It's actually a mock foie gras. I thought it might be fun to do it in a mold.

So - do I need to grease or oil the mold? Rinse it in cold or hot water before filling? Dip the chilled mold into hot water?

I'm not really experienced in this stuff.

Devra