There are many chicken liver paté recipes, but we each tweak the recipes a little. My husband requested a liver paté to eat with my No-Knead Bread. A chicken liver paté needs a generous hand with the seasonings, otherwise it can be too bland. I find one needs to just discern the taste of the black pepper and get the faintest suggestion of the brandy/cognac and the lime/lemon flavour, subtle enough so you're not sure it really is in there! Also, the nutmeg: some people do not like nutmeg, but to me it's an essential spice in the kitchen. Use to your taste. This pate will firm as it cools. It can be thinned down with a little cream, but it's usually not necessary, and the thick spread is delicious as the flavours develop. Will last for a week in the fridge. But serve this at room temperature as the flavour is not the same when very cold.