Chicken Liver Pate With White Truffles

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Martha Stewart


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8 tablespoons (1 stick) unsalted butter, room temperature, plus more for the crock

1/3 cup olive oil

1/2 cup finely diced yellow onion (2 1/2 ounces)

1 pound chicken livers, trimmed and halved

Salt and freshly ground pepper

6 tablespoons cognac

1 small fresh white or black truffle (about 1 ounce)

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