APPETIZER: This is an easier version to follow in making pate using chicken liver.

CHILLED CHICKEN LIVER PATE:

¾ to 1lb. chicken liver

3 tbsp. butter                                                               

1/3 cup minced onion

                                                      

1/3 cup hot cognac                                                     

½ cup fine, dry breadcrumbs

½ cup each cream cheese, softened & melted butter

seasoning:

    pinch each of dried thyme, all spice, mace & fresh-ground pepper

    ¼ tsp. salt

Trim, wash and pat dry chicken liver. In a large heavy skillet, melt butter and cook onion over low-medium heat until tender but not brown.  Add liver and seasonings. Increase heat to medium-high and cook for several minutes, until chicken livers are firm but still pink inside. Add cognac and ignite to flambé.

When flame subsides; transfer mixture to a food processor fitted with steel blade. Add cream cheese and bread crumbs and process until fairly smooth.

Butter a 1-quart pate or terrine mould.  Pour in pate mixture. Gently pour in melted butter to cover the entire surface.  Wrap with plastic wrap and refrigerate overnight.

To un-mould, set container in a dish of hot water for 5 to 10 seconds. Place serving platter over mould and invert mould to release pate.