Ranch House Chicken Liver Pate With Cognac

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• 6 tablespoons butter
• 2 scallions, trimmed and finely chopped
• black truffle (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

Recipe

• 1 melt 2 tablespoons of the butter in a sauté pan over medium heat.
• 2 add scallions and cook until softened but not browned, about 5 minutes.
• 3 meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
• 4 add chicken livers and cook, covered, over medium heat until just cooked through, 5–7 minutes.
• 5 remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
• 6 transfer to a blender or food processor and puree until smooth, about 2 minutes.
• 7 continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
• 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 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 enjoy!