Chicken Live Pate

Directions

1. In 2 tablespoons butter, saute onion until tender. Remove from skillet.
2. Heat remaining butter, add chicken livers, saute over medium heat 3 to 5 minutes. Liver should be pink inside.
3. Put the sauteed onion, chicken livers, egg and cognac in food processor; pulse until smooth. Turn into bowl. Stir in salt and pepper, thyme, shallots and nutmeg. Pour into a bowl. Refrigerate covered until well chilled.
4. To serve: Turn out of bowl onto serving plate and surround with crackers and cocktail rye bread.