Chicken Liver Pate

1. 1

   Thinly slice onion.

2. 2

   In a small saucepan combine onion, chicken livers, broth, and allspice and simmer, stirring occasionally, 10 minutes, or until chicken livers are cooked through.

3. 3

   Drain liver mixture in a sieve and in a food processor puree with butter, Cognac, and salt until smooth.

4. 4

   To facilitate cooling, transfer pate to a plate and spread.

5. 5

   Chill pate in freezer, its surface covered with plastic wrap, 10 minutes.

6. 6

   In a small bowl whisk cream until it holds stiff peaks and fold in pate.

7. 7

   Transfer pate to a ramekin and chill in freezer, covered, 15 minutes.

8. 8

   Serve pate with crackers or toasts.

* Per serving · 4 servings · Values may vary.

No additional tips available.