Snacks for six? Quick, the can-opener. There you are, friends without more ado. it's a new pâté made of pork livers, of fresh pork, or pork fat, of soup stock, of wheat germ. There's dried skim milk in the mixture, and French-fried onions, pulverized to powder, and dried brewer's yeast for its vitamin impact, and seasonings, of course! A tin of six ounces is priced around 17 cents and is selling right now in hundreds of stores in New York City and other cities right across the nation. Its name is Sell's Liver Pate, made by Henry B. Sell, of Sell's Planned Foods, 501 Madison.
This pâté is a great, great grand-daughter of the Rose Mill liver pâté, remember? That came along with the war. That Rose Mill pâté was the civilian version of a protein-fortified pâté Mr. Sell was packing—and still is, for that matter—for Red Cross shipment abroad. The new liver spread still carries a double-barreled load of nutrition, but nevertheless is sophisticated and pleasant eating. It makes a quick spread for sandwiches. it combines easily with other flavorful ingredients such as chopped celery and onion to heap on a cracker.
It's not a gourmet's delicacy such as that pâté de foie gras that once came from France, re-refrigerated every mile of the journey, that was made of the liver of the fatted goose of Strasbourg. It was truffled and sealed over with its own rich butter, a stuff smooth as silk and twice as subtle, exciting to the palate with its flavor so faintly decadent. Mr. Sell's pâté isn't like that, of course, but it doesn't cost you a fortune. It's a sound, simple pâté with a fresh, pleasant taste, and is not overly seasoned. It curls the mouth with anticipation—but not voluptuously.
Of course, foie gras is no longer served in Chicago...