1 large garlic clove
3 tablespoons butter
1 pound trimmed
8 ounces unsalted butter
1 teaspoon salt
teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon Cognac
Blanch whole garlic clove in boiling water for 10 minutes. Reserve.
Heat butter in a skillet until bubbly. Add chicken livers and sauté over
medium heat. Livers should remain lightly pink inside.
Peel garlic, add to
livers. Stir in remaining ingredients. Process in a food processor until
Transfer paté to a crock or a serving dish. Cover and
refrigerate for 4 hours or more. Serve with crackers and toasts. To preserve
longer, cover with a layer of melted butter.
Seal with plastic wrap. It
will keep for 5 days.