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Alright dear friends. For those who grace my FB area, y’all are well aware of my proposed attempts at a Chicken Liver Paté.

Now, to provide a smidge of context: On our honeymoon, Mr. T and I had the most fabulous paté sampler at a simply divine French Restaurant. I loved each of the patés and was eager to try them at home. So, when I found that I had spare livers from a wee cornish hen, I was ready and eager!

Here is the recipe I used for inspiration, though I modified it considerably.

Ingredients:
* 1 lb chicken liver
* 1/2 cup butter, softened
* 2 tablespoons lemon juice
* 2 teaspoons salt
* 1/2 teaspoon pepper
* 1/2 cup grated onion (or more to taste)
* 1 -2 clove garlic, mashed
* 4 eggs, hard boiled
* 2 tablespoons cognac (optional)
* 1 cup chopped fresh parsley (optional)

So, I only had a few ounces of liver, so I made about an 1/8th of the recipe. Here are the little guys (don’t look SO eager to be a paté??)

Started by sautéing the livers wrapped in garlic and salt.

Once livers were fully cooked (i.e. a milky brown color). I set aside. The caramelized some diced onions in the same pan (allowing the flavors to blend a bit).

I then placed, livers, onions, 1 tsp of crushed garlic, 1 tsp kosher salt, and 2 hard boiled eggs into a little food processor and blended for about 90 seconds. I then scraped the sides, added more spices (salt, garlic, black crushed pepper), and blended until smooth (about another 90 seconds).

Once smooth, I scooped it out of processor and placed it in a custard dish. Wrapped the top and chilled overnight.

I have to admit, I’m a little wary of my creation. But, I think chilled an on toasted sour dough rounds, I will not be ashamed of my hard work.

If anyone is a pate expert. FEEL FREE to provide helpful tips!

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