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Print this Recipe    Pate 14

Pate with Cognac
Serves 4

6 Tbsp. butter
2 scallions, trimmed and finely chopped
3/4 lb. chicken livers
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. freshly ground nutmeg
pinch ground cloves
4 oz. cream cheese
2 Tbsp. cognac

Melt 2 Tbsp. butter in a saute pan over medium heat. Add scallions
and cook until softened but not browned, about 5 minutes. Add
chicken livers and cook, covered, over medium heat until just cooked
through, 5 - 7 minutes.

Remove pan from heat and stir in salt, mustard, nutmeg and cloves.
Transfer to blender or food processor and puree until smooth, about
2 minutes. Continue to process, blending in remaining 4 Tbsp.
butter, cream cheese, and cognac, then transfer to small bowls or
well-oiled molds, cover with plastic wrap, and chill until firm,
about 24 hours.

Serve a generous portion of pate on a bed of greens with bread,
olives and caper berries, if desired.

Variation: Shave a black truffle, reserving 4 shavings for garnish.
Finely chop remaining shavings and mix into the pate after it's
been blended.

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