Although it might not be as common, this French dish is meant for charcuterie boards and will offer a textural contrast to crunchy crackers and hard cheeses.

Soak livers in milk and half of the salt for 12 to 24 hours to draw out any remaining blood and impurities, drain well and pat dry. Place the livers and all of the remaining ingredients, except ...

How to Cook Wild Bird Liver Liver pâté spread of toasted bread. Jack Hennessy Liver has a more distinct taste. That’s probably why pâté is one of the most popular use for livers. I’d consider making a ...