Chicken Liver Pate - cooking recipe

Ingredients

1 container chicken liver, fat removed and drained
3 small shallots, rough chopped
1 teaspoon fresh thyme
1 garlic clove
3/4 cup butter
1/4 cup cognac or 1/4 cup brandy
1/4 teaspoon nutmeg
pistachios

Preparation

Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.