Serves 4
6 tablespoons butter
2 scallions, trimmed and finely chopped
3/4 lb. chicken livers
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon freshly ground nutmeg
pinch ground cloves
4 ounces cream cheese
2 tablespoons cognac
Melt 2 tablespoons butter in a saute pan over medium heat. Add scallions and cook until softened but not browned, about 5 minutes.
Add chicken livers and cook, covered, over medium heat until just cooked through, 5 – 7 minutes.
Remove pan from heat and stir in salt, mustard, nutmeg and cloves. Transfer to blender or food processor and puree until smooth, about 2 minutes. Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac, then transfer to small bowls or well-oiled molds, cover with plastic wrap, and chill until firm, about 24 hours.
Serve a generous portion of pate on a bed of greens with bread, olives and caper berries, if desired.
Variation:
Shave a black truffle, reserving 4 shavings for garnish. Finely chop remaining shavings and mix into the pate after it’s been blended.