New Orleans Chicken Liver Pate

• 1/4 cup onion, finely chopped
• 4 tablespoons butter
• 1 1/2 lbs chicken livers
• 2 egg yolks, hard-boiled
• 4 tablespoons butter, softened
• 1/2 cup heavy cream
• 1/3 cup cognac
• 1/4 teaspoon nutmeg, grated
• salt, to taste
• black pepper, freshly ground, to taste
• 1 tablespoon green onion, chopped (fresh chives OK)

1. Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.
2. Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.
3. Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.

onion, butter, chicken livers, egg yolks, butter, heavy cream, cognac, nutmeg, salt, black pepper, green onion

Taken from www.food.com/recipe/new-orleans-chicken-liver-pate-372129 (may not work)