I'm attempting (again) to make a Chicken Liver Pate. Each one I've tried has been, well, not quite what I was hoping for. I'm trying a Jacques Pepin recipe tomorrow and it calls for "well trimmed chicken livers...
Cookiefiend says to herself, 'What does that mean? What am I trimming off or out?'.
Another recipe says to soak the livers in milk for a half an hour - what do you think?