June 25, 2017

Not your Bubby’s chopped liver

Some years later while eating at a friend’s restaurant I was introduced to his house special amuse bouche. He was famous for a small ramekin of pate with toast points which appointed every table upon being seated. The pate was delicious and he chuckled when I asked for this obviously expensive secret recipe. It was nothing more than chicken livers (discarded during prep) sauteed with copious amounts of butter and cheap brandy, some onions and yesterdays stale bread for toast points. That’s it. Well that and a chef’s talent for turning bits and pieces into a four star dish. I was hooked! Who knew butter went with everything? Well, the French did and my childhood friend of course but it was new to me. Life was getting better and you weren’t going to get struck dead.