French Chopped Chicken Liver Pate

Ingredients

• 1 lb chicken liver
• 3 tablespoons chicken fat or vegetable oil, plus more for greasing pan
• 1 large onion, diced
• 4 large eggs, hard-boiled
• 3-4 tablespoons cognac or other brandy
• 1 tablespoon corn or potato starch
• salt & freshly ground black pepper
• 5-6 bay leaves, preferably fresh
• rye bread

Directions

1. 1

   Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.

2. 2

   Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.

3. 3

   Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.