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 |
| \N \N | Temperature |
| 4 tablespoons | Lard |
| 4 tablespoons | Cognac |
| 1 teaspoon | Cinnamon |
| \N \N | Pinch crushed bay leaf |
| \N \N | Pinch dried thyme |
| \N \N | Pinch mace |
| \N \N | Pinch Rosemary |
| \N \N | Pinch basil |
| \N \N | Pinch cloves |
| \N \N | Pinch nutmeg |
| \N \N | Pinch allspice |
| \N \N | Pinch white pepper |
| \N \N | Pinch spanish paprika |
| \N \N | 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.