French Chopped Chicken Liver Pate

• chicken liver↗1 lb
• chicken fat↗3 tablespoons

  or 3 tablespoons vegetable oil, plus more for greasing pan

• large onion↗1

  diced

• large eggs↗4

  hard-boiled

• cognac↗3 -4 tablespoons

  or 3 -4 tablespoons other brandy

• corn↗1 tablespoon

  or 1 tablespoon potato starch

• salt & freshly ground black pepper
• bay leaves↗5 -6

  preferably fresh

• rye bread↗

Step-by-step instructions

1. 1

   Heat chicken fat or vegetable oil in sauté pan over medium heat for 1 minute, and sauté onion in it 20 to 25 minutes, or until very soft and lightly golden. add uncooked liver, and cook until just pink inside, a few minutes.

2. 2

   Place onions and liver in food processor with eggs, brandy and starch, and process until smooth. Season to taste with salt and pepper.

3. 3

   Arrange bay leaves shiny side down in loaf pan, and spoon liver mixture on top, pressing gently with spoon to get rid of any air bubbles. Set pan in a larger pan two-thirds filled with warm water, and bake 20 minutes. Cool, and unmold. Serve with rye bread.