“I love this pâte,” says Chef Lynne Gigliotti. “My friend and former chef George Pechin taught me how to make this back in the 1970s. It is still as good today as it ever was. I like to make the entire recipe and freeze some. The apples, cognac, and chicken livers are a really nice combination of savory and subtle sweetness and this will appeal even to those who think that they don’t like liver. If you like, you can make it with duck livers instead."
Chef's Note: You will want to slightly oversalt the pâté because once it is chilled, the salt flavor is muted quite a bit.
These and other great recipes are from The Culinary Institute of America's cookbook, Mediterranean Cooking at Home.