Ingredients

• ½ pound fresh chicken livers, cleaned
• 1 tablespoon olive oil
• 2 teaspoons white seasoning mixture or
  • 1 teaspoon kosher
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
• 2 ounces of cold unsalted butter, cut into pieces
• 1 teaspoon truffle oil
• Toasted sliced French bread or water crackers, accompaniment

Directions

Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot add the chicken livers and seasoning mixture. Sauté the livers for 5 minutes or until the livers are cooked through but still tender.

Remove from the heat and let cool for five minutes. Puree the cooked livers in a food processor until smooth. Add the butter and truffle oil and pulse until blended. Taste and adjust the white seasoning mixture. Since this is to be served cold add just a pinch or two more when you believe the balance is just right and pulse to blend again.

Pack the paté into a mold or individual ramekins. Cover with plastic and refrigerate until firm.

To serve, place the mold or individual ramekins on plates. Serve with toasted French bread or water crackers.