Ranch House Chicken Liver Pate With Cognac

Ingredients

• 6 tablespoons butter
• 2 scallions, trimmed and finely chopped
• black truffles (optional)
• 3/4 lb chicken liver
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 teaspoon freshly ground nutmeg
• 1 pinch ground cloves
• 4 ounces cream cheese
• 2 tablespoons cognac

Directions

1. 1

   Melt 2 tablespoons of the butter in a sauté pan over medium heat.

2. 2

   Add scallions and cook until softened but not browned, about 5 minutes.

3. 3

   Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.

4. 4

   Add chicken livers and cook, covered, over medium heat until just cooked through, 5–7 minutes.

5. 5

   Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.

6. 6

   Transfer to a blender or food processor and puree until smooth, about 2 minutes.

7. 7

   Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.

8. 8

   Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.

9. 9

   Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.

10. 10

    Enjoy!