Chicken livers were a standout

I was wondering if it was possible to get the recipe for the chicken liver paté spread served at J. Betski's? We had it last night with the pretzel appetizer. - E.P., Raleigh

Todd Whitney, executive chef at J. Betski's (10-120 W. Franklin St. Raleigh; 833-7999; www.jbetskis.com ), is happy to oblige. Whitney calls the dish Chicken Liver Mousse, noting that the texture should be airy and spreadable, more like a mousse than a true paté. "I serve this with pretzels at the restaurant," the chef says, "but some good crusty bread, Ritz crackers or toast would work fine."

Specialty of the House gets recipes for local restaurant dishes. Send requests, including your city, to Specialty of the House, c/o The News & Observer or send e-mail to ggcox@bellsouth.net. Find past columns and recipes at newsobserver.com/specialty .

This story was originally published February 18, 2009 at 12:00 AM with the headline "Chicken livers were a standout."