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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


WRAP in foil if freezing the next day