I grew up in an extremely squeamish family but have found a love of pate, and the recent Ragu Bolognese thread inspired me to make sauce with chicken livers. I love chicken liver pate, so why not make the rest of the 1 lb tub into pate (using the David Lebovitz recipe)?
Here is my question. My livers are from a quality local small producer and looked and smelled nice and fresh. After rinsing I inspected each one and per advice from a number of recipes, cut out tough sinew areas, a blood clot and a few large veins. It seemed like each liver had some sinew etc. between each liver lobe.
So I started with about 3/4 lb of livers and ended up with a scrap pile and a "good pile."
Did I do this correctly? The livers are going into the food processor anyway. When a pate recipe calls for 1 lb is it calling for 1 lb - scrap pile (that's my assumption)?