Herbed Liver Pate (P?t? Proven?al)

This recipe needs the special brandy made in the Cognac region of France. Serve with cornichons (tiny pickled gherkins).

1 medium onion, chopped
2 tablespoons butter or margarine
1 pound chicken livers
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon crushed dried rosemary leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1/8 teaspoon pepper
2 tablespoons Cognac or Madeira
1/4 cup whipping cream
French bread, thinly sliced and toasted

Cook and stir onion in butter in 10-inch skillet over medium heat until tender. Add livers. Cook over medium-high heat, stirring occasionally, until livers are no longer pink inside, about 12 minutes. Reduce heat to low; stir in salt, thyme, rosemary, marjoram, sage and pepper. Cook and stir 1 minute.

Place liver mixture in food processor work bowl fitted with steel blade. Add Cognac to skillet; stir Cognac, and scrape drippings from skillet. Add to liver mixture. Cover and process with about 15 pulses until mixture is very finely chopped. Add whipping cream. Cover and process, adding 2 or 3 teaspoons whipping cream if necessary, until smooth and fluffy, about 15 seconds.

Pack liver mixture into small bowl or crock. Cover and refrigerate at least 6 hours. Let stand at room temperature about 30 minutes before serving. Serve with French bread. Garnish with cornichons and parsley if desired.

Makes 1 1/2 cups.