Chicken Liver Pate

Ingredients

1lb      Chicken livers

1/2C   Softened butter

1         Minced onion

2T       Fresh parsley, minced

1/4t     Nutmeg

1/4t     Allspice

2t        Dry mustard

Salt

Pepper

2T       Cognac

Process

Wash and dry the chicken livers

Melt half the butter in a skillet and sauté the onions until soft

Add the chicken livers and season with salt and pepper

Sauté until the livers are just pink inside, turning often

Puree the livers in a blender a few at a time with the liquid in the skillet and put into a bowl

Mix all the seasonings – parsley, nutmeg, mustard, allspice, cognac, the rest of the butter and salt and pepper to taste.

Put in a terrine and chill thoroughly or freeze for up to 30 days