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		This is a rich pate that you can freeze and cut a slice as you need it. Pate Bourgogne SAUTE 4/5 of a pound of chopped ( in food processor) chicken livers in Madeira for 10 minutes SEASON with salt and pepper and keep aside DICE 1 small onion and 1 shallot SAUTE in butter ADD chicken livers MIX 2 sticks+1 TBS. butter with chicken liver mixture ADD 1 TSP cognac POUR mixture into small loaf pan lined with wax paper REFRIGERATE one day WRAP in foil if freezing the next day