Brandied Chicken Liver Pâté

Ingredients

• 1 large garlic clove
• French bread slices
• ¹/₃ cup dried currants
• 1 pinch ground allspice
• ¼ teaspoon grated nutmeg
• ¼ cup Cognac or other brandy
• 1 pound chicken livers, trimmed
• + 2 more ingredients
• • 4 tablespoons unsalted butter
  • ¾ cup onion

In a large heavy skillet cook onion and garlic in butter over moderate heat, stirring, until softened. Pat dry chicken livers and season with salt and pepper. Add livers to onion mixture and cook, stirring occasionally, until cooked through but barely pink inside, about 10 minutes. Add brandy and...

View full recipe at Epicurious