Title: Chicken Liver Pate
Yield: 4 servings
Source: Big OvenOriginal Page from www.bigoven.com
Fry onion and garlic gently until transparent and soft. Add chicken livers and toss, cooking two mins per side only. Pink in the middle. Cool slightly and put in blender. Add two tblsp cognac and creamed butter and blend until smooth. Put in dish, cover with clarified butter and decorate. Regrigerate until needed. Will keep well in fridge for 3 days.