How to make
Clean and wash the chicken livers well under running cold water.
Strain them and boil them in a pot of water and a tablespoon of salt.
Heat the olive oil and butter in a pan and add the finely chopped onion, garlic and field mushrooms.
Leave them to stew, until they soften. Add the cognac, the sprig of rosemary and a few coarsely torn sage leaves to them.
After a few minutes, remove the pan from heat.
Put the stewed vegetables and the cooked livers in a blender, add black pepper, salt, as much dried thyme as you like and 1-2 tbsp. from the broth in which the livers were boiled.
Blend, until a homogeneous mixture is obtained.
Transfer it into jars and store them in the refrigerator.
Serve the pate with crunchy baguette or French bread.
The Chicken Pate According to an Old French Recipe is very tasty!
