Having always been a fan of chicken livers — poached, roasted, whatever ways you can think of to cook them — I had always wanted to make paté, but for some reason the livers always seemed to get eaten before they could be made into paté. Fancy that! This time, I was determined, and I went out of my way to make sure they ended up in my food processor and not in my belly.

Chicken Liver Paté

1 lb chicken livers

6 c chicken broth (or water with bouillon)

1/2 large onion, chopped

4 cloves of garlic, minced

4 tbsp butter

3 hard-boiled eggs

3 tbsp cognac or brandy

1 tsp ground nutmeg

salt and pepper, to taste

In a large saucepan, poach chicken livers until done in broth or bouillon. Allow to cool and reserve some of the cooking liquid. Place livers in a food processor. In a small skillet, melt butter and soften garlic and onion. Add, with melted butter, to food processor with livers. Blend together with remaining ingredients until smooth, using reserved cooking liquid to thin when necessary. Place mixture in a container lined with plastic wrap and chill overnight. Turn out onto serving plate when firm, and serve with crackers or toast points.