“My Great Aunt had some fantastic recipes! This is one of those dishes she made that was at every family gathering. She was 97 when she died in 1994 and she'd been making this all her life. She learned to use the food processor after she saw Julia Child had one back in the early 70's. I wonder how long it would take her to prepare everything before then. Thank God for the miracles of the modern kitchen. *Cooking time does not include the 2 hours needed for chilling.”

Ingredients Nutrition


  1. Melt 2 TBS of butter in a skillet.
  2. Saute the shallots for about 2 minutes, then add the apple and cook for another 3 minutes.
  3. Pous this mixture into a food processor.
  4. Rinse the chicken livers and pat dry.
  5. Season with salt and pepper.
  6. Melt 4 TBS of butter in the same skillet, and saute livers with garlic.
  7. Sprinkle flour over the livers and cook for about 2 minutes per side, until browned but still pink in the middle.
  8. Pour in Cognac and ignite, cook until all the alcohol has burned off.
  9. Transfer the chicken mixture to the food processor.
  10. Mix and add all of the remaining butter, 1/2 stick at a time.
  11. When all the butter is incorporated and the mixture is smooth, adjust the seasonings.
  12. Grease a crock or line with plastic wrap.
  13. Pour the pate into the crock and wrap in plastic wrap, cover with a heavy weight.
  14. We use canned peas.
  15. Chill at least 2 hours and serve chilled or at room temperature with French bread rounds.

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