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Understand going in that these ingredients may vary according to taste, availability and appetite.
Melt 2 tbs. of the butter in a frying pan, add shallots, and cook over medium heat until the shallots are softened but not browned. Add the chicken livers, stir, then cover and cook for 5 to 7 minutes. Livers should be heated through, not browned.
Meanwhile, put salt, mustard, nutmeg and cloves into a small bowl and mix well. Remove chicken livers from heat. Sprinkle the salt and spice mixture over all and allow to rest briefly.
Scrape contents of the pan into a food processor with metal blade and purée until absolutely smooth, scraping down the bowl as necessary, about 2 minutes. Add remaining 4 tbs. of butter and the cream cheese and continue processing until smooth. Add cognac or scotch and process until well blended.
Scrape contents into ramekins, small bowls or well-oiled molds, cover with plastic wrap and refrigerate for at least 24 hours.
Serve with crackers or French bread, caper berries, chopped pistachios, stuffed green olives or other condiments. Serves four generously, eight to ten as an hors d’ oeuvre.
Variation: Shave a black truffle and mix truffle bits into paté before refrigerating.
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