pate maison

Categories: Spread
Yield: 1 servings

Measure	Ingredient
1 cup	Fine minced onion
8 tablespoons	Lard
8 ounces	Chicken liver
2 cups	White cooked chicken
6 tablespoons	Unsalted butter room
	Temperature
4 tablespoons	Lard
4 tablespoons	Cognac
1 teaspoon	Cinnamon
	Pinch crushed bay leaf
	Pinch dried thyme
	Pinch mace
	Pinch Rosemary
	Pinch basil
	Pinch cloves
	Pinch nutmeg
	Pinch allspice
	Pinch white pepper
	Pinch spanish paprika
	Pinch salt

Saute onion in 8 Tb lard until very limp. Add livers, cook until done; cool. Put liver mixture, chicken, butter, 4 Tb lard, cognac, and spices in food processor and blend until smooth. Correct seasoning, if necessary, by addding more cognac or spice. Serve on crusty french bread topped with pickles.