The desserts in the window there always look fabulous-big thick slabs of unknown-to me-Jewish pastry. I may have to venture inside and meekly order something.
I have had the beef stroganoff and the Hungarian Goulash at Jo Goldenbergs. I really liked both dishes.

I too have been dining on chopped liver fairly frequently lately. I see you added the tomato, but I'd also suggest trying it with some great mustard....sacreligious, I know, but I had no idea it would be as delicious as it was

I was in Paris two weeks ago and ate there with my family. We didn't try their chicken liver, but their pastrami was amazing...and I'm a native New Yorker.

Accidentally consumed, hmmm?? I'm glad you found the product worth the price of service. And the party's tonight! Can't wait to see photos and wishing you a successful event.

Actually, while a bagel has similar cultural roots, it is not, at least to American Jews, the proper bread for a chopped liver sandwich. Rye bread, preferrably with caraway seeds, would be a more traditional choice.

However, if a bagel works for you, that is a hole other story. I think a rustic-looking bread like the one you show in the photo is actually a good fit. (Try chopped liver with pastrami sometime for a total NY deli sandwich experience.)

Congratulations on your second anniversary!

Congratulations on your blog's second birthday and on all your new adventures! You have great things ahead.

Clotilde,

Bon Anniversaire! I am new to the world of blogs and you have inspired me to create with enthusiasm...When my world seems to overwhelm me, I can count on your world to exite and rejuvenate me! Thanks for your contribution. I look forward to your future book signing event!

Tootles!

Anni

I'm very happy you liked the gehakte leber, and you chose the right bread, though personally I prefer white bread. Bagels are for smoked salmon ( loks in Yiddish) and cream cheese.
And if I may, one little remark: Yiddish is a language - old german mingled with hebrew words, spoken mainly by East European jews before the Holocaust. So, I believe you brought your liver in a jewish shop , where maybe they speak Yiddish too. The main thing is that you liked it.
Bon Appetit

My favorite sandwich when I lived in NY was a mix of chopped liver & egg salad on an onion bagel. I miss it.

I used to help my mother and grandmother make the chopped liver for the holidays. That was fun. I never like to eat it though. The last time that I was forced to do so, I think that I was about 10 years old. There's a good chance my palate has changed since then. With your vote of chopped liver appreciation, I might try it again. As for the pros & cons of the rue des Rosiers area, I too struggle with the situational dichotomy. In the words of Rodney King "why can't we all just get along?".

oh! i'm sorry you had rough service at florence finkelsztajn's. but they can actually be very kind too. the last time i went, a middle-aged woman was quite motherly to me as i hesitated between different kinds of poppyseed pastry -- ending up with Mohnstrudel, hooray! -- and the man who set up my tray for me to carry outside was so courteous i was half afraid he would engage in "Kuess die Hand" (i.e. kiss my hand) after he was done!
maybe they were sensing the homesick nostalgia coming off me in waves in their bakery...

By the way, a small correction to the person correcting above, Yiddish is actually modern German with some grammatical alterations (& Hebrew & Slavic loan words) -- not old German. Wish they'd been speaking it there - I should be so lucky!

Has anyone found better bagels in Paris than the H&H bagels they fly in from New York to the Bagel Store in the Marais?

How funny! Whenever my mom gets bad service her comment is, "What am I?!? Chopped liver??"

(I think that saying must have gotten spread by people with a much lower opinion of chopped liver than you...)