Chicken liver pâté

Active: 30 minutes; Serves: 4

Chicken livers, cleaned, chopped	1 pound
Butter, diced	4 tablespoons
Shallot, finely chopped	1
Thyme leaves, finely chopped	1 ½ teaspoons
Cognac	1/3 cup
Cream, heavy	1/3 cup
Salt	½ teaspoon
Allspice berry, freshly ground	1
Ginger, ground	¼ teaspoon

1. Melt 2 tablespoons butter in a frying pan over medium heat.
2. Add the shallot and thyme, and cook until soften, and then increase the heat to medium-high.
3. Add the livers, and sauté until browned, about 2 to 3 minutes.
4. Tip into a food processor.
5. Add the cognac to the pan, and boil until reduced to a couple of tablespoons.
6. Pour into the food process, and then add the cream, salt, and spices.
7. Pulse until smooth.
8. Add 1 tablespoon butter, pulse again, and then taste and adjust seasonings, if needed.
9. Press through a sieve into a serving dish, and chill for 30 minutes.
10. Melt remaining 1 tablespoon butter, pour over the top, and refrigerate until set.

Serve with toasted bread, your favorite greens, or pickled grapes!