Goose Liver Pâté

1. Liver Preparation: Soak livers in milk 2 hours, pat dry
2. Sautéing: Sauté livers with shallots until just cooked through
3. Deglazing: Add cognac, flambé if desired
4. Processing: Purée hot livers with butter and seasonings
5. Straining: Pass through fine sieve for silk texture
6. Potting: Pack into ramekins, cover with melted butter
7. Aging: Refrigerate 24-48 hours before serving

Service: With toast points, cornichons, fig jam