Mom'S Pate - cooking recipe

Ingredients

1 chopped medium onion
1 chopped garlic clove
1 lb. butter
2 lb. chicken livers
1/4 c. brandy
1 pt. whipping cream
salt and white pepper
1/2 pureed truffle (optional)
1/2 tsp. thyme
1/4 tsp. cinnamon

Preparation

Saute onion and garlic in 1/2 pound butter until softened. Add livers and saute until lightly browned but still rare.
Blend in batches (1/3 at a time).
Add remaining 1/2 pound melted butter, brandy, whipping cream, salt and pepper.
Strain through a fine sieve.
Add pureed truffle, if desired.
Pour into 1 1/2-quart terrine.
Chill. Serve with crackers or French bread.