My mom has been making this since she worked at the Ranch House back in the 1970s, before I was born. I loved it growing up, but am 3000 miles away now, and have to make my own pate! I asked her for the recipe, and she sent me this link, which is identical to hers (although she uses as much Chablis (Chardonnay) as she does cognac). Just made it - looks, smells, and tastes just like my mom's :) it's my favorite pate on Earth, and I'm glad it's here for all to see!
I made this the other day and let it sit a day and a half before trying. Its a rather unoffensive liver pate and would be good for those new to pate or timid when it comes to liver. The texture was nice and smooth and the liver flavor wasn't too overpowering. I used black truffle-infused sea salt and brandy since they were what I had on hand. The flavor profile from the spices and the cream cheese were not my favorite combination, but it is still a great pate. It goes together easily and is certainly cheap to make. I was able to get a little over a pound of chicken livers at my grocery store for $1.60. Thanks for sharing.
I've been making this recipe since I worked at the Ranch House in the late 60's. It's still one of my favorites. It was served at the restaurant as an appetizer with a wonderful rye bread.
Great! I did not have truffles so I put green pepper (roughly grounded and whole). I soaked pepper in cognac for 3 hours. I followed the recipe and it ended great. This is the best pate I have ever tryed.