Chicken Liver Pate

Chicken Liver Pate
1 pound chicken livers
1 medium onion, chopped
1 clove garlic, minced
1 pound unsalted butter, room temperature
2 tablespoons cognac or brandy
1/8 teaspoon salt
Dash of white pepper
Line six, 4-ounce custard cups, or a 3-cup mold with enough plastic wrap to cover the sides and seal the top.
Rinse livers under cold water. In a 2-quart sauce pan place the livers, onion and garlic and cover with water. Bring to a boil and cook 1 to 2 minutes until the center of the liver is not pink. Drain well and pour into a food processor. Pulse several times until smooth.
With blade running, add butter 1 tablespoon at a time until all is added. Add cognac, salt and pepper. Pulse again to blend all ingredients. Fill each custard cup with pate. Fold wrap over to cover and refrigerate overnight. Remove from dish and serve at room temperature or freeze for later use.
Serve with a variety of crackers, toast points or snack rye bread.
Serves eight.
Nutrition values per tablespoon: 85 calories, 8 g fat, 1 g carbohydrates, trace fiber, 2 g protein, 80 mg cholesterol, 12 mg sodium.