The ``Julia Child’s recipe for chicken liver mousse is a classic. Always a crowd pleaser. Freezes well.
And Rumaki Pate, a spin off from Trader Vic’s iconic chicken liver/water chesstnut/bacon appetizer is a show-stopper.
re cooking liver, the French slice liver differently from us (US), cutting thick slices across the organ. They sear these thick (1 1/2") slices, leaving the interior rosy \rare. it is mild and luxurious, a totally different animal from our thin shoeleather. Husband took a bite of my serving and became a convert, ordering it for himself after that. It is hard if not impossible to get our butchers to cut this way.
re Swiss chard, saute several cloves of slivered garlic in a couple of tablespoons of olive oil. Remove garlic from ;pan. Stir fry damp (washed but not dried) chard`in the scented oil. s&p. → chard converts.
