Chicken Liver Paté

An extraordinarily good party dish that is easy to make and keeps well. Serve it on toasted French bread or apple slices.

INGREDIENTS

1 large unpeeled garlic clove

3 tablespoons butter, for sautéing

1 pound chicken livers, trimmed

8 ounces unsalted butter

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground allspice

1 tablespoon Cognac

2-1/4 cups yield

Put garlic in small saucepan, cover with water and simmer 10 minutes. Reserve. Heat butter in skillet until it bubbles. Sauté chicken livers over medium-high heat until brown on the outside but still pink within.

Squeeze softened interior of garlic into work bowl. Add livers and remaining ingredients. Process until creamy and smooth, about 1 minute. Scrape down bowl as necessary.

Transfer pate to crock or serving dish, cover and refrigerate at least 4 hours. Let stand at room temperature for 30 minutes before serving. Well covered, can be refrigerated for up to 5 days.