Pate With Cognac
|Onion||1 Small, quartered|
|Garlic||1 Clove (5 gm), crushed|
|Butter/Margarine||1 Tablespoon, melted|
|Chicken livers||1 Pound|
|Cognac||1⁄4 Cup (4 tbs)|
|Ground allspice||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Cream cheese||8 Ounce, cut into cubes|
|Chopped parsley||2 Tablespoon|
|Chopped chives||1 Tablespoon|
Position knife blade in food processor bowl, add onion.
Top with cover, and pulse 4 or 5 times or until onion is coarsely chopped.
Saute onion and garlic in butter for 5 minutes.
Add livers, and cook over medium heat 3 to 4 minutes, stirring frequently.
Add cognac, salt, pepper, and spices.
Cook an additional 5 minutes or until livers are slightly pink.
Add cream cheese and livers to processor bowl.
Process mixture 20 seconds or until smooth, stopping to scrape sides of bowl with a spatula.
Stir in 2 tablespoons parsley and 1 tablespoon chives, mixing well.
Line a 7 1/2- x 3 1/2-inch loaf pan with plastic wrap; pour liver mixture into pan.
Cover and chill pate at least 8 hours.
Remove pate from pan; peel off plastic wrap.
Smooth surface of pate with a knife if necessary.
Garnish with parsley and olives, if desired.
Serve with crackers.