New Orleans Chicken Liver Pate - cooking recipe

Ingredients

1/4 cup onion, finely chopped
4 tablespoons butter
1 1/2 lbs chicken livers
2 egg yolks, hard-boiled
4 tablespoons butter, softened
1/2 cup heavy cream
1/3 cup cognac
1/4 teaspoon nutmeg, grated
salt, to taste
black pepper, freshly ground, to taste
1 tablespoon green onion, chopped (fresh chives OK)

Preparation

Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.