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1
In a large skillet, melt 2 tablespoons of the butter over moderate heat.
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2
Add the onion and garlic and cook, stirring occasionally, until lightly browned, about 10 minutes.
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3
Transfer the onion and garlic to a food processor.
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4
Melt the remaining 2 tablespoons of butter in the same skillet.
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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.
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6
Transfer the livers to the food processor.
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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.
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8
Add the Cognac to the processor and puree until smooth.
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9
Season generously with salt and quatre-epices.
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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.
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11
Bring to room temperature before serving.
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12
Preheat the oven to 350.
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13
Brush the baguette slices on both sides with olive oil and arrange on a baking sheet.
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14
Sprinkle the bread liberally with salt and bake for 10 minutes, or until golden brown and crisp.
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15
Serve the pate with the toast.
