Pâté is a fabulous appetizer not only because it is luxurious taste, but also because it can be prepared 2 to 3 days in advance! It makes a great addition to any buffet or party menu.

3 Tbsp. unsalted butter
1 lb. chicken livers, rinsed
4 shallots, peeled and chopped (about 1/2 cup)
2 cloves garlic, minced
1/4 tsp. ground cloves
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 tsp. Grand Marnier or Cognac
1/3 cup heavy cream, chilled
8 Tbsp. unsalted butter, softened
crackers or toasts

Trim any membrane from chicken livers. Melt 3 Tbsp. of butter in a large skillet over medium heat. Add chicken livers, shallots, garlic, ground cloves, salt and pepper. Stir until ingredients are combined. Cook mixture over medium heat, stirring occasionally, for about 10 minutes, or until livers are cooked through. Drain liver mixture in a colander or sieve.

Purée liver mixture, Grand Marnier, cream and 8 Tbsp. of softened, unsalted butter in a food processor until smooth. Spoon mixture into a small bowl or individual ramekins. Cover and chill for at least three hours before serving, but preferably 24 hours. Garnish with parsley, if desired. Serve with crackers or toasts.