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Pate With Cognac

southern.chef's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  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
Directions

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.
Drain livers.
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.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
3

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