French Chopped Liver Pate

• 1 pound chicken livers
• 2 tablespoons rendered chicken fat or vegetable oil
• 1 medium onion, or 4 shallots, diced
• 4 large hard-boiled eggs
• 3 tablespoons Cognac or port
• Salt and freshly ground pepper to taste
• 5 or 6 fresh bay leaves*

1. Preheat the broiler.
2. Broil the livers on a rack 4 inches from the heat for about 1 1/2 minutes on each side, or until there is no more blood.
3. Drain the livers, and lower the oven temperature to 350 degrees.
4. Heat the chicken fat or oil in a saute pan, and saute the onion or shallots slowly for 10 to 15 minutes, or until very soft and lightly colored.
5. Add the livers, and cook until still lightly pink inside, just a minute or two.
6. Place the livers, onion or shallots, eggs, and Cognac or port in a food processor fitted with a steel blade.
7. Season with salt and freshly ground pepper to taste.
8. Process until smooth.
9. Decorate the bottom of a 9-inch loaf pan with the bay leaves, placed shiny side down.
10. Spoon the liver mixture on top of them, tapping gently to get rid of any air bubbles.
11. Set the pan into a bain-marie, and bake for 20 minutes.
12. Cool, then unmold.
13. Serve with rye bread.

chicken livers, chicken, onion, eggs, cognac, salt, bay leaves

Taken from www.epicurious.com/recipes/food/views/french-chopped-liver-pate-373926 (may not work)