|Chicken livers||1⁄2 Pound|
|Ground pepper||1 Dash|
|Hard cooked eggs||2|
|Cream cheese||2 Cup (32 tbs) (2 Package)|
|Canned jellied consomme||1 Cup (16 tbs)|
|Truffles||3 , chopped|
Melt butter in a saucepan.
Add chicken livers and cook, stirring frequently, until tender (about 8 to 10 minutes).
Work liver and eggs through a food grinder or blend in an electric blender.
If you use the latter method, do a small quantity at a time.
Work the cream cheese until soft, then combine with the ground liver mixture.
If you have a blender, put it all back in the container and give it another whirl to make it as smooth as possible.
Then stir in truffles, salt, pepper, and cognac.
To prepare Pate en Bellevue: Line a small mold (2 cup size) with jellied consomme or aspic, decorate with strips of truffles and the whites of hard cooked eggs.
Cover these with a second layer of consomme.
Fill center with the chicken liver pate and cover with another layer of consomme.
Chill thoroughly again.
Unmold and serve with toast.