Ingredients

The following ingredients have 7 Servings
  • 1 pint chicken livers
  • 1 tablespoon butter
  • 1 cup milk (enough to cover livers)
  • 1 medium onion, chopped
  • 4 eggs
  • 4 tablespoons chicken fat
  • 1/8 cup cognac (optional)
  • parsley

Instruction

  • Rinse livers, trim the sinewy bits, then soak in milk in the fridge for a couple hours. Rinse, pat dry. Season with salt and pepper, then brown in butter until barely pink inside.
  • Add cognac to pan and simmer until evaporated. Cool.
  • Bring eggs to a boil, turn off heat, cover and let sit 6 minutes. Rinse under cold water, peel, set aside.
  • Finely chop onions and slooowwwwwllllly brown onions in chicken fat or butter (I have also used duck fat) with a pinch of salt until very, very brown. Almost black, they are so slowly and perfectly browned.
  • My dad would now just put the livers and eggs through a meat grinder and stir in the fat and onions, season and be done. For me, the grainy texture was never appealing, so I put the livers, onions, 2 eggs, s&p into the cuisenart and blended until smooth adding about 4 tablespoons of fat a pinch at a time until it was incorporated and velvety. I also stirred in some chopped parsley.
  • Finally, separate the whites and yolks of the remaining eggs and push them through a sieve decorating the top of the paté like an egg.
  • I served this with slices of grilled baguette brushed with oil but my dad served them with "tiny rye breads" or saltines which are equally good.