"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 lb. liverwurst 1/4 c. mayonnaise 1/2 t. grated onion or onion juice dash salt and pepper
Mash liverwurst with fork. Blend with remaining ingredients. Makes about 1 cup. Serve with toast or crackers.
Molded pate: Press pate into small bowl or 1 (10 oz.) custard cup. Chill several hours, until firm. Blend 2 ounces (1/4 c.) cream cheese and 2 T. mayonnaise. Unmold pate. Spread sides and top with cream cheese mixture. Chill. Garnish as desired.
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