I have to agree with you on the liver thing. I’ve never been able to eat it.
Many years ago, when the East wing of the National Gallery first opened, they had a little restaurant on an upper level, overlooking that giant Calder mobile. I ate something there called ‘Country Pate’ that I really liked, and which I’ve assumed contained liver; but it wasn’t offensive.
I’ve always wanted to find a good recipe for something like that, but the one time I tried, the chicken livers still made it too ‘livery’ for me.
Pate is something I really like in theory, but haven’t found a recipe that is mild enough, yet.
(Husband is looking over my shoulder, saying, “Liver and Onions is Wonderful!” He claims that with baby beef liver, it’s great. We’re going to disagree on this, as we disagree on Rabbit: Whenever he starts talking about Rabbit, which he grew up eating in the wilds of Pennsylvania, I just say that I can’t eat anything that’s been a friend of mine :-)
Pate is Goose liver although, liverwurst is sort of close. (I have no idea what that is.)
Pork, Goose, Duck, Chicken Pate is wonderful in tiny doses. its so rich.
Vietnamese use it like a sandwich spread on Ban Mi
Ate loads of rabbit on submarines
I agree - the only liver I can stomach is a goose liver pate. Many you can get in this country have pork in them. But in France there were many without.