RANCH HOUSE CHICKEN LIVER PATE WITH COGNAC

Steps:

• Melt 2 tablespoons of the butter in a sauté pan over medium heat.
• Add scallions and cook until softened but not browned, about 5 minutes.
• Meanwhile, if using truffle, finely chop all but 4 shavings (reserve these for garnish) and set aside.
• 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 a blender or food processor and puree until smooth, about 2 minutes.
• Continue to process, blending in remaining 4 tablespoons butter, cream cheese, and cognac.
• Mix in chopped truffle (if using), then transfer to small bowls or well-oiled molds, cover with plastic wrap, and refrigerate until firm, about 24 hours.
• Serve a generous portion of pâté on a bed of greens with bread, olives, and caper berries, if desired, and garnish with reserved truffle shavings.
• Enjoy!