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I've liked other recipes by Ricardo, but this one just did not please us that much. I think it was mainly a texture thing - this is a mousse-like consistency, and that somehow just did not work with the liver. I would also add a pinch of nutmeg or allspice to the pate. This was very interesting to try, and I definitely see it as a dinner party type of dish.

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duonyte October 07, 2013

Mmm mmm good! This was a trial to an upcoming dinner and oh, yes, I will make these as starters. Loved the topping and am thinking of doubling it (though it does sound extreme) for the next batch. I used tiny 1/3 cup ramekins and found the amount of mousse just right. Made for Newest Zaar Tag Game.

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Julie B's Hive February 23, 2009
Poultry Liver Parfait With Pear