Ranch House Chicken Liver Pate With Cognac

Recipe by Manami
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READY IN: 24hrs 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 2 tablespoons of the butter in a sauté pan over medium heat.
  • Add scallions and cook until softened but not browned, about 5 minutes.
  • Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
  • Add chicken livers and cook, covered, over medium heat until just cooked through, 5–7 minutes.
  • Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
  • Transfer to a blender or food processor and puree until smooth, about 2 minutes.
  • Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
  • Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
  • Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
  • Enjoy!
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