Ranch House Chicken Liver Pate With Cognac

• 6 tablespoons butter
• 2 scallions, trimmed and finely chopped
• black truffle (optional)
• 3/4 lb chicken liver
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 teaspoon freshly ground nutmeg
• 1 pinch ground cloves
• 4 ounces cream cheese
• 2 tablespoons cognac

1. Melt 2 tablespoons of the butter in a saute pan over medium heat.
2. Add scallions and cook until softened but not browned, about 5 minutes.
3. Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
4. Add chicken livers and cook, covered, over medium heat until just cooked through, 5-7 minutes.
5. Remove pan from heat and stir in salt, mustard, nutmeg, and cloves.
6. Transfer to a blender or food processor and puree until smooth, about 2 minutes.
7. Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
8. 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.
9. Serve a generous portion of pate on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
10. Enjoy!

butter, scallions, black truffle, chicken liver, salt, mustard, ground nutmeg, ground cloves, cream cheese, cognac

Taken from www.food.com/recipe/ranch-house-chicken-liver-pate-with-cognac-304240 (may not work)