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"Elegant, easy appetizer."

Ingredients: cognac, pepper, eggs...

"Shortly after I bought some pocket cutters to make turnovers (cuts on one side and then you use the other side to seal the turnovers), I created this recipe as a tasty way to eat chicken livers...which I love. Feel free to subsitute your favorite pie crust for the store bought mix."

Ingredients: pie crust mix, pepper...

"An old favorite, sometimes called roumaki. From The United States Regional cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: salt and pepper, bacon, butter...

"Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding)."

Ingredients: cognac, egg yolks...

"A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche."

Ingredients: heavy cream, garlic cloves...

"My mother used to make this around the holidays, and either stuff celery sticks or serve with crackers."

Ingredients: eggs, turkey liver, mayonnaise...