Chicken Liver Pate with Toast

1. 1

   In a large skillet, melt 2 tablespoons of the butter over moderate heat.

2. 2

   Add the onion and garlic and cook, stirring occasionally, until lightly browned, about 10 minutes.

3. 3

   Transfer the onion and garlic to a food processor.

4. 4

   Melt the remaining 2 tablespoons of butter in the same skillet.

5. 5

   Add the chicken livers, season with salt and 1/2 teaspoon of quatre-epices and cook over high heat until nicely browned on the outside and still pink inside, about 5 minutes.

6. 6

   Transfer the livers to the food processor.

7. 7

   Add the Cognac to the skillet and simmer over high heat until reduced by one-third, scraping up the browned bits from the bottom, about 3 minutes.

8. 8

   Add the Cognac to the processor and puree until smooth.

9. 9

   Season generously with salt and quatre-epices.

10. 10

    Pack the pate into a small bowl, press a piece of plastic directly on the pate and refrigerate until firm, at least 2 hours or for up to 3 days.

11. 11

    Bring to room temperature before serving.

12. 12

    Preheat the oven to 350.

13. 13

    Brush the baguette slices on both sides with olive oil and arrange on a baking sheet.

14. 14

    Sprinkle the bread liberally with salt and bake for 10 minutes, or until golden brown and crisp.

15. 15

    Serve the pate with the toast.

* Per serving · 4 servings · Values may vary.