Pate With Cognac Recipe
Ingredients
| Onion | 1 Small, quartered | |
| Garlic | 1 Clove (5 gm), crushed | |
| Butter/Margarine | 1 Tablespoon, melted | |
| Chicken livers | 1 Pound | |
| Cognac | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Ground allspice | 1⁄8 Teaspoon | |
| Ground nutmeg | 1⁄8 Teaspoon | |
| Cream cheese | 8 Ounce, cut into cubes | |
| Chopped parsley | 2 Tablespoon | |
| Chopped chives | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 543 Calories from Fat 331
% Daily Value*
Total Fat 38 g57.7%
Saturated Fat 19.6 g98.1%
Trans Fat 0.1 g
Cholesterol 615.6 mg205.2%
Sodium 521.8 mg21.7%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.3 g5.1%
Sugars 4.5 g
Protein 31 g62.3%
Vitamin A 377.8% Vitamin C 78.2%
Calcium 12% Iron 81.8%
*Based on a 2000 Calorie diet
Directions
Top with cover, and pulse 4 or 5 times or until onion is coarsely chopped.
Saute onion and garlic in butter for 5 minutes.
Add livers, and cook over medium heat 3 to 4 minutes, stirring frequently.
Add cognac, salt, pepper, and spices.
Cook an additional 5 minutes or until livers are slightly pink.
Drain livers.
Add cream cheese and livers to processor bowl.
Process mixture 20 seconds or until smooth, stopping to scrape sides of bowl with a spatula.
Stir in 2 tablespoons parsley and 1 tablespoon chives, mixing well.
Line a 7 1/2- x 3 1/2-inch loaf pan with plastic wrap; pour liver mixture into pan.
Cover and chill pate at least 8 hours.
Remove pate from pan; peel off plastic wrap.
Smooth surface of pate with a knife if necessary.
Garnish with parsley and olives, if desired.
Serve with crackers.
Chef
