And yet, as is not uncommon in Thathouse, everything came together quite beautifully. Aesthetically pleasing, the parsley and cream cheese bring you directly to the plate. More than a mere garnish, the parsley makes the cream cheese less sweet. And once sliced open, I hope you get the oooohhh and aaahhhhs that I did. It's such a pretty surprise.
As for the taste? Creamy, and not just because of the cream cheese. It's all the best parts of liver without having to do any of the hard work of actually making it. And it's so easy to slice and serve!
Parslied Liverwurst Pate (From The Fannie Farmer Cookbook)
- 8 oz roll of liverwurst
- 8 oz cream cheese, softened
- 3/4 cup finely chopped parsley
- Peel the covering off the liverwurst.
- Spread the cream cheese out evenly on a lightly oiled piece of wax paper to the dimensions of 6x7 inches. Place the liverwurst in the center, then roll the wax paper around it, tucking up the ends. Chill until firm.
- Then peel off the wax paper and roll the cheese covered liverwurst in the chopped parlsey, covering completely and elongating the log. Serve cold.