Recipe Detail Page

1. Trim any connective tissue or discoloured pieces from livers. Cut each in half where the lobes naturally separate.

2. In a large frying pan, melt 1/4 cup (60 mL) butter over medium heat. When butter is foaming, add livers. Season with salt and pepper. Cook, turning often, until livers are just no longer pink inside, about 4 minutes. Transfer to a plate. Set aside.

3. To the same pan, add shallots and garlic. Cook, stirring often, until soft and lightly brown, 2 to 3 minutes. Stir in Cognac, carefully ignite with a barbecue lighter or match to quickly burn off the alcohol. Alternatively, Cognac can be reduced to 2 minutes. When flame subsides, or after 2 minutes, remove from heat and stir in allspice and nutmeg. Let cool for 10 minutes.

4. Cut 1/2 cup (125 mL) butter into cubes, then transfer to a food processor along with cooled livers and shallot mixture. Process until very smooth, scraping down sides if needed. Scrape into a serving bowl; smooth top.

5. In a small saucepan, melt the remaining 1 tbsp (15 mL) butter. Pour evenly over pâté. Refrigerate until set, 1 hour. Sprinkle with fresh herbs, if using, before serving. Serve with baguette. Pâté can be made ahead and chilled for up to 2 days. Bring to room temperature before serving.