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NotaBot's avatar

I had sheep liver pate fro a local farmer -ah mazeing! When I made my own, I found it best to go heavy on the thyme. Thanks for the reminder to get back into the good stuff!

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Charlotte Pendragon's avatar

Thank you so much for providing the reader with the crucial nutritional information on liver. I fry it up and we eat it with onions sometimes. But I would love to have a good pate recipe. I will be making it soon.

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