New Orleans Chicken Liver Pate

Ingredients

• 1/4 cup onion, finely chopped
• 4 tablespoons butter
• 1 1/2 lbs chicken livers
• 2 egg yolks, hard-boiled
• 4 tablespoons butter, softened
• 1/2 cup heavy cream
• 1/3 cup cognac
• 1/4 teaspoon nutmeg, grated
• salt, to taste
• black pepper, freshly ground, to taste
• 1 tablespoon green onion, chopped (fresh chives OK)

Directions

1. 1

   Saute the onions in 4 tablespoons butter in a skillet over medium heat for 2 to 3 minutes. Add the chicken livers and cook just until the pink disappears. Remove from heat.

2. 2

   Puree the mixture in a blender or food processor until smooth. Put the egg yolks through a sieve and add to the liver mixture together with the 4 tablespoons softened butter, cream, Cognac, nutmeg, salt and pepper. Process to mix well.

3. 3

   Spoon the pate into a decorative bowl, cover and chill for several hours. Sprinkle the top of the pate with the green onions and chives before serving with toast points or crackers.