Pate

Servings: 16 | Serving size: about 1/4 cup

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well, refrigerated, for about 5 days.

Preheat oven to 325°F.

Place 1 teaspoon of the olive oil in a small sauce pan over medium heat.

Add the chopped onions and sauté until translucent - about 5 minutes.

Add rosemary, thyme, basil, nutmeg, salt and pepper. Cook for one minute.

Add livers and toss until just brown on the outside.

Cover the pot and place in the preheated oven.

Cook until livers are just brown through - about 20 minutes.

Place the remaining teaspoon of oil in a large skillet over medium heat.

Add the diced apple and cook, tossing frequently, until the apple is soft. There should be slight browning of the outside of the apple with the inside being soft.

While they are cooking, place the eggs, cognac, sherry and parsley in a blender jar.

When livers are done, add the mixture to the blender, along with the cooked apples, and puree until smooth.

Chill before serving.