ELEGANT LIVER PATE

Folks who don't even like liver, love this one.

1 strip bacon
1 stick (1/2 cup) butter
2 medium onions, chopped
1 clove garlic, crushed
1/2 cup cooked fresh mushrooms, or 1 small can sliced
1 lb chicken livers
1/2 tsp Fines Herbs
2 tbsp Cognac or dry sherry
Salt and pepper
Melted butter for sealing

In a large saucepan, wilt the bacon strip then add the butter. Over medium-low heat, add onions, and garlic; saute until onions are transparent.

Add mushrooms, chicken livers, Fines Herbs, and Cognac or dry sherry; cook for 10 minutes, stirring often until liver is no longer pink. Cool the mixture.

Place the mixture in a food processor and process until smooth. Add the salt and pepper to taste.

Pour into a buttered mold or dish, and seal with a thin coating of melted butter (this keeps it from drying out).

Refrigerate until ready to serve.

Serve with pumpernickel, rye, crackers, or any crusty bread.