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CHICKEN LIVER PATE SPREAD

  • 1-pound chicken livers rinse and pat dry

  • 1/2-cup butter

  • 1 large onion, cut up

  • 1/4-cup capers

  • 1 tablespoon powdered mustard

  • 2 teaspoons salt

  • 1-teaspoon black pepper

  • 1/3-cup heavy cream

  • 1/8-cup cognac (or to taste)
Sauté all items together but last two. Cook until the livers are browned completely. Puree in food processor or blender, in batches. Chill overnight. Add cream and cognac, blend by hand. Serve in a chilled crock garnished with hard-boiled egg and black olive slices. Serve with crackers or French bread. Cornichons or gherkins are good accompaniments. Yields approximately 1 pint.

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