home cooking hounds, i need your help!
i'm making a chicken liver mousse, and i'm tired of using the mineral-tasting frozen or dark red livers - i want the pale, fresh lovely ones, the ones that will make my jewish mother proud when i present the terrine...
i've used the frozen ones and the ones in the containers at supermarkets...and i'm not satisfied.
where to find them? live poultry markets?
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