Chicken Liver Mousse (Pate)

• 1 cup onion, chopped
• 2 tablespoons olive oil
• 1 lb chicken liver, trimmed
• 3 tablespoons cognac
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon ground nutmeg
• 12 ounces unsalted butter, softened

1. Over medium heat, saute' the onions in the olive oil in a heavy skiller for about 5 minutes until the onions turn glossy. Add the chicken livers and saute' for another 10 minutes, until just cooked. Cool to room temperature.
2. Transfer the mixture to a food processor, add the Cognac, mustard, salt, pepper and nutmeg, and process until smooth. Add the butter, 6 tablespoons (3 ounces) at a time, processing each time until the butter is absorbed.
3. Scrape the mousse into a pretty serving bowl and chill for 2 hours or more before serving.

onion, olive oil, chicken, cognac, mustard, kosher salt, fresh ground black pepper, ground nutmeg, butter

Taken from www.food.com/recipe/chicken-liver-mousse-pate-311282 (may not work)