0 recipes from contoocook and beyond


This recipe calls for the special brandy made in the Cognac region
of France. Like many pates, this one is delicious served with

l med. onion, chopped
2 tbsps. butter
l lb. chicken livers
l/2 tsp. salt
l/2 tsp. dried thyme leaves
l/2 tsp. crushed dried rosemary leaves
l/2 tsp. marjoram leaves (dried)
l/2 tsp. ground sage
l/8 tsp. pepper
2 tbsps. Cognac or Madeira
l/4 cup whipping cream
French bread, thinly sliced and toasted
Cook and stir onion in butter in l0″ skillet over med. heat until
tender. Add livers. Cook over med-high heat, stirring occasionally,
until livers are no longer pink inside, about 12 mins. Reduce heat
to low. Stir in salt, thyme, rosemary, marjoram, sage & pepper. Cook
and stir l min. Place liver mixture in food processor. Add Cognac
to skillet. Stir Cognac & scrape drippings from skillet. Add to
liver mixture. Cover and process with about l5 on/off motions until
mixture is very finely chopped. Add whipping cream. Process, adding
2 or 3 teaspoons whipping cream if necessary, until smooth and
fluffy, about l5 seconds. Pack liver mixture into small bowl or
crock. Cover and refrigeratge at least 6 hrs. Let stand at room
temperature about 30 mins. before serving. Serve with French bread.
Garnish with cornichons and parsley if desired.
Makes l-l/2 cups pate.

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