French Fridays with Dorie: Mme. Maman’s Chopped Liver

Dorie Greenspan Mme Maman's chopped liver on eatlivetravelwrite.comYou know, while I wasn’t too excited to be making “chopped liver” (p 32) – though I prefer to call it pâté de campagne, sounds so much more elegant! – for this week’s French Fridays with Dorie, it wasn’t that bad. I’ll admit I am not a fan of handling raw liver and I’m much more likely to eat a pâté type dish if I haven’t had any part in preparing it but this one was so quick and easy, I had it prepped and in the fridge before I knew it. I guess when you’ve spent a year working through a series of charcuterie challenges (2 times a month!) a bit of chopped liver is child’s play! If you’re interested in the meatiest meal ever including not one but TWO types of pâté, check out our last Charcutepalooza post (“The Last Supper” – not really!)

I tasted a tiny bit of this and thought it was *ok* but it got the thumbs up from Mr Neil who enjoyed this for lunch a couple of times last week – served with thinly sliced baguette, it made for a big of a fancy pants lunch. Homemade pâté for lunch? Whatever next?

French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!





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16 thoughts on “French Fridays with Dorie: Mme. Maman’s Chopped Liver”

  1. Mr. Neil indeed did like this. You could argue either way that I’d be a “tough” critic or “easy” critic, as I am partial to chopped liver pate. Well in fact, any offal dish, with the robust flavours they can offer, usually is high on my list.

    Pate might be rather mild in that grouping, to be sure. This has nice flavour, and I do very much like a slightly coarse pate. While I did miss the gelee top, I’ll forgive Miss Mardi that. 😉 A touch more spice might have been nice. And while I love liver, this one was fairly full-on…I loved it, but a little something might add another dimension. I’m not sure what? Perhaps some brunoise shallots, caramelised in a bit of good balsamic vinegar?

    The only thing truly missing with my lunch in the canteen, alas — a nice glass of wine.

    “Homemade pâté for lunch? Whatever next?” CAN’T WAIT TO FIND OUT!

    Thanks Dorie for making Mardi produce this. 🙂

  2. Y’all are good sports. There are many things that I don’t mind making (stuffing sausage into their skins doesn’t bother me), but there is something just a little too “earthy” with chicken livers, I just can’t do it.

    I am glad Mr. Neil was well-treated for lunch. I hope he likes the gravlax, since I have a feeling it won’t make your top ten list 🙂

    Have a great weekend.

  3. I’m actually going to make this again to serve with some of the soup dinners I have planned this week. I don’t really understand the difference if you make it or don’t make it yourself though. I guess we all have our things, huh? I do like the way you have this looking here though Miss M!

  4. My onions are browning and my livers are trimmed and ready. Good to know Mr. Neil liked it. We like liver so that isn’t the issue here. It’s the spice combo I’m worried about!

  5. Mardi, I admire your “I’ll make it, even if I hate it” spirit on French Fridays. I know, you like what we make more often than not. I’ll admit that I really liked it.

  6. Happy it turned out so well for you and that Mr. Neil loved it, We enjoyed it and I am
    certainly going to keep this recipe in my file. Happy weekend.

  7. I am with you on the actual experience was not to bad and luckily, my hubby also enjoyed the results. That said, I am glad this is behind us. Thank goodness the ingredients were so inexpensive and it was such cinch to make. And I want that little blue knife of yours !!!!


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