Pâté
I made some that is tasty, and am proud of it. :) Chicken livers-fresh at store. Chicken vs cow may be important. Rinsed well. Soaked in milk from 7pm to 8 am. Rinsed well. Reduced butter, took some brown foam off the top and crumbles off the bottom. (Meanwhile reduced 2/3 c pinot gregio to half cup.) Plopped a few cloves worth of diced garlic, browned. Added liver. Cooked till rare. Removed liver, reduced liver liquid stuff to glorious brown stuff in butter/oil. Removed brown stuff. Wine reduction. Sage. mixed, returned liver, simmered a bit. Turn of heat. Liquify, add rest of butter. Salt and pepper to taste. Pour in muffin skirts, pour oil on top to seal. Put some cute leave in it if ya got some.