1 qt. boiling salted water
1 stalk celery
2 sprigs parsley
6 whole peppercorns
1 lb. chicken livers
2 tsp. salt
Pinch of cayenne pepper or 1/2 tsp. Tabasco sauce
3/4 c. soft butter or rendered chicken fat
1/2 tsp. nutmeg
2 tsp. dry mustard
1/4 tsp. powdered cloves
5 tbsp. minced onion
1/2 clove garlic, finely chopped
3 tbsp. cognac
1 finely chopped truffle (optional)

1. To the boiling water add the celery, parsley and peppercorns. Reduce the heat and simmer 5 minutes. Add the chicken livers and cook, covered, 10 minutes.

2. Drain on paper towels and grind the livers, using a food processor or the finest blade of a food grinder. Or grind, a few at a time, in an electric blender.

3. Add the salt, cayenne, butter, nutmeg, mustard, cloves, onion, garlic and cognac. Blend thoroughly. If desired, add chopped truffle and mix. Pack the pate in a 3 cup terrine and chill thoroughly.

4. Garnish the pate, if desired, with sliced green olives. Serve with buttered toast.

Recipe makes about 3 cups.