Pate

From The Country Innkeepers' Cookbook

Dips and Spreads Recipes

Yield: Makes 3 cups.

Easy to make, keeps welt and tastes delicious.

• 1 pound chicken livers
• 1 teaspoon salt
• 1/4 pound bulk sausage
• 1 small onion, grated
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1-1/2 tablespoons heavy cream
• 1-1/2 tablespoons cognac

Simmer the chicken livers in a quart of boiling water seasoned with 1 teaspoon salt for 4 minutes. Drain, cool and remove the membrane. Cut the livers into small pieces and grind in a meat grinder. Add the onion, lemon juice, salt and pepper.

Fry the sausage until thoroughly cooked and add to the liver mixture. Beat in the cream and cognac. Chill for an hour or two and serve with crackers.

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