Hmm.....don't stint on the butter.....nor the cognac.
Wrap a brick in plastic to weight it...
Uh...liver, onions, garlic and whatever else floats yer boat....sautee the onions until soft...or caramelized ...or just soft...
Cook the liver in butter until done but not over done....cool and puree the whole thing....saving all the broth/juice...add whatever...roasted red pepper....olives....wild mushrooms reconstituted...or dry in a food grinder...don't forget the cognac!
Pack all into a loaf pan, top with plastic wrap and chill about 1 hour...add a weight and chill longer.
Or do the "lazy lady way" and pack it into a crock with a lid....top with some cognac and melted butter and chill at least over night.

Jim, have a look here for Pé. It doesn't need to be liver if you want to try something else.
http://www.bbcgoodfood.com/search.do;jsessionid=AD1DAA0E70586446D6136C5682FB8EB4?keywords=pate&x=17&y=8&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=&filterItem=

Or here for terrine, which I find is a more interesting texture.
http://www.bbcgoodfood.com/search.do?keywords=terrine&x=0&y=0

Here are two of my favourite Tried and True pate recipes. One made with Chicken Livers and the other with tuna.

Chicken Liver Pate
==================

This is my favourite Chicken Liver
pate. It is from one of Jacques
Pepin's cookbooks. "Everyday cooking
with Jacques Pepin" I usually pour
this into two or three small
ramekins and decorate with aspic
1 Pound of chicken livers
2/3 Cup thinly sliced onions
1 Clove of garlic, peeled and crushed
2 bay leaves crushed
1/4 Teaspoon thyme leaves
1 Cup chicken broth
2 Teaspoons of salt
1-1/2 Cups (3 sticks) butter,
softened
Freshly ground pepper
2 Teaspoons Cognac
Optional (for decoration)
1 envelope unflavoured gelatin for
aspic
a piece of tomato skin and the green
from a green onion

Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes.

Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and
completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth.

Pour into a mold. Decorate or refrigerate to set and serve.

Tuna Pate
=========

Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites. Serve with toasted pita bread or slices of french baguette.

2 (6 ounces) cans white tuna drained
1 cup butter
2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)
1 to 2 teaspoons capers
fresh lemon juice
2 to 3 drops tabasco
salt and pepper

Puree tuna and butter in processor

Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.

Process on pulse until the capers and red peppers are finely minced.

Taste and adjust seasoning.

Pack into decorate serving bowl and cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly.

Serve with toasted pita triangles

Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn. Remove and let cool.

Serve triangles surrounding tuna pate

Those are some very helpful posts. I tried making pate once or twice, thinking it would be easy to improvise a recipe. I wasn't satisfied with the results. These T&T recipes, together with Linda's pointers, will be a great help.

I should have specified that liver pate is what I have in mind. I know that pates can be made of everything under the sun. The tuna pate is very appealing though. I probably will make that.

Thanks, everyone.

Jim

Jim I make it much as Linda does but I like to add lots, I mean lots, of fresh cracked pepper.

I also make it with fresh herbs. I use this basic recipe for homemade Boursin subbing poached liver for the cheese and doubling the butter.

Homemade Boursin with Herbs.

1 lb Farmers cheese or 1/2 lb cottage cheese & 1/2 lb Ricotta
8 ounces cream cheese
1/2 cup butter,softened
4 large garlic cloves,minced
2 medium shallots,minced
1/2 cup fresh parsley,chopped finely and packed tight
1/2 cup chopped fresh thyme OR 2/3 cup fresh dill chopped finely
1/3 cup chives,chopped finely
1 tsp pepper,freshly ground
1/4 tsp cayenne

Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled.

Yum, I love liver pate. I haven't made it much since Dad died, he and I were the only ones who ate it. Now you mention it, though, I'll bet Cooper would love it!

I don't want brandy or cognac or wine in mine at all, but I like bacon and I often add onions. I usually use chicken livers.

I make this one, quick and easy, and I put it all in the food processor, but I add the bacon grease that the livers are cooked in so I don't notice that the butter isn't there.

CHICKEN LIVER PATE

1 lb. livers
1/2 lb. bacon
2 hard boiled eggs
1 tsp. onion salt
2 drops Tabasco
2 tbsp. Worcestershire sauce
Salt & pepper to taste

Fry out bacon until crisp. Drain on paper towel. Fry chicken livers until no pink color shows. Mix all ingredients in a chopping bowl until a fine, smooth texture. Makes 1 pint pate.

Annie