Mom'S Pate

1. 1

   Saute onion and garlic in 1/2 pound butter until softened. Add livers and saute until lightly browned but still rare.

2. 2

   Blend in batches (1/3 at a time).

3. 3

   Add remaining 1/2 pound melted butter, brandy, whipping cream, salt and pepper.

4. 4

   Strain through a fine sieve.

5. 5

   Add pureed truffle, if desired.

6. 6

   Pour into 1 1/2-quart terrine.

7. 7

   Chill. Serve with crackers or French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.