Chicken Liver Pâté with Garlic

The methods developed by the Jews of Alsace of fattening geese and ducks are said to have come originally from Ancient Egypt, via Ancient Rome, Spain, and the Expulsion. The Alsatian Jews puréed the livers into a savoury spread, a forerunner of the French pâtés. To cook livers in a kosher way, wash and sprinkle with salt before grilling (broiling).