Chicken liver pâté

Instructions

1. Boil water with some salt and add the liver. Cook for aproximately 5 minutes.
2. Melt the butter in a frying pan (some oil will prevent it from burning easily) and fry the onions until soft in medium heat.
3. Add the apple, mustard, nutmeg, salt, black pepper and leave cooking until the onion and apples look the same.
4. Add the liver and a soup spoon of its stock and leave it for a couple of minutes on low heat.
5. Let it cool and purée in a food processor or blender with the gelatine (dissolved with some liver stock).
6. Add the cognac.
7. Try and season if necessary. A lot of black pepper would make this pâté a "black pepper pâté", anothe variation could be adding different herbs as well.
8. Transfer the pâté to individual pots or ramekins and let it chill until set.
9. Serve with toast, berry mermelade and a good strong and mature wine that will tune in... I had a D.O Toro (Spain) excellent wine.Delicious!

• Ready in : 220 Minutes
• Course : Bar Food
• Recipe Type : Appetizers, Birds
• Ingredient : Apples, chicken liver, cognac