Title: Pate Maison
Categories: Appetizer Spread
Yield: 10 Servings
| 1 | c | Fine minced onion |
| 1 | pn | Dried thyme |
| 8 | tb | Lard |
| 1 | pn | Mace |
| 8 | oz | Chicken liver |
| 1 | pn | Rosemary |
| 2 | c | White cooked chicken |
| 1 | pn | Basil |
| 6 | tb | Unsalted butter room temperture |
| 1 | pn | Cloves |
| 1 | pn | Nutmeg |
| 4 | tb | Lard |
| 1 | pn | Allspice |
| 4 | tb | Cognac |
| 1 | pn | White pepper |
| 1 | ts | Cinnamon |
| 1 | pn | Spanish paprika |
| 1 | pn | Crushed bay leaf |
| 1 | pn | Salt |
Saute onion in 8 tb lard until very limp. Add livers,
cook until done; cool. Put liver mixture, chicken, butter, 4
tb lard, cognac, and spices in food processor and blend
until smooth. Correct seasoning, if necessary, by addding more
cognac or spice. Serve on crusty french bread topped with
pickles.