Chicken Liver Pate

Ingredients

• 500 gr chicken livers, cleaned well, drained
• 2 onions, chopped
• 2 hard boiled eggs
• 2 Tbs oil
• 50 gr butter
• 50 mg cream
• 2 tsp cognac
• 10 grinds black peeper (optional)
• 1 tsp salt
• a pinch of pepper and paprika

Directions

1. Pour the oil on a small saucepan. Cook onions until light brown.
2. Add  chicken livers. Cook well for about 10 minutes. Let cool.
3. Put the liver mixture in a food processor. Or with a hand blender, blend the  mixture until smooth.
4. Add  hard boiled eggs, butter, cream, pepper, paprika, cognac. Process until smooth.
5. Wrap with plastic a bowl or a tube pan.
6. Transfer the liver mixture to the plastic wrapped container.
7. Press it well.
8. Cover it with plastic wrap.
9. Refrigerate at least  for 5 hours.
10. Serve with toasts, accompanied by onion , berries or another jam.
11. You can also serve with pears poached on wine. Note: See recipe-- In Desserts