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1
To make the pate, with a paring knife, remove any fat, veins, and membranes from the livers.
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2
Rinse the livers under cold water until the water runs clear, and place on paper towels.
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3
In a large heavy-bottomed skillet over medium heat, add the butter and shallots, and saute until golden.
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4
Season the livers with salt and pepper and add to the skillet.
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5
Saute on both sides for about 5 minutes.
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6
Add the Cognac, stir, and cook for another minute or so until the alcohol has evaporated.
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7
Remove from the heat and set aside to cool.
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8
Add the livers, including the pan juices, to a food processor and pulse until blended.
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9
Add the cream and blend until smooth.
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10
Season with salt and pepper.
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11
To make a very fine pate, press the mixture through a sieve; for coarser pate, use as is.
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12
Transfer the pate to a container.
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13
(Any leftovers will keep in the refrigerator for 1 week.)
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14
To make the fried onions, in a bowl, combine the onion and vinegar, and set aside for 10 minutes.
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15
Fill a large heavy-bottomed pot with the vegetable oil.
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16
Heat the oil to a temperature of 350360F.
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17
The oil is ready when you can see it moving around in the pot; test with a small piece of onion, making sure that the oil sizzles when the onion is added.
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18
Drain the onion and dip into the flour, shaking off any excess.
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19
Working in batches, fry the onion in the oil until golden and crisp, about 1 minute.
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20
Using a slotted spoon, transfer the onion to paper towels and season with salt.
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21
To make the radish salad, julienne or roughly grate the radishes and place in a medium bowl.
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22
Add the horseradish, oil, vinegar, mustard, and parsley and mix well.
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23
Season with salt and pepper.
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24
Toast the bread slices on both sides.
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25
Evenly spread the pate on 4 slices, and spread mustard on the other 4 slices.
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26
Top the pate with the radish salad, followed by the fried onions.
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27
Top with the mustard-coated slices, cut the sandwiches into halves, and serve.
