Ranch House Chicken Liver Pate With Cognac - cooking recipe

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

Preparation

Melt 2 tablespoons of the butter in a saute pan over medium heat.
Add scallions and cook until softened but not browned, about 5 minutes.
Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
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 a blender or food processor and puree until smooth, about 2 minutes.
Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
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.
Serve a generous portion of pate on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
Enjoy!