Chicken Liver Mousse (Pate) - cooking recipe

Ingredients

1 cup onion, chopped
2 tablespoons olive oil
1 lb chicken liver, trimmed
3 tablespoons cognac
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg
12 ounces unsalted butter, softened

Preparation

Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.