• Start by heating up a sauté pan (frying pan) over medium high heat and adding 2 tablespoons of butter. Add the garlic and sauté for a couple of minutes until golden.  Watch it carefully;, you don't want to let it burn.
• Add the chicken livers, bacon, rosemary and sage. Stir and let this cook for about 1 minute.  Season with salt and pepper.
• Reduce the heat to low and add the onion. Sauté for 25 to 30 minutes until the onions are soft and the chicken livers are cooked.
• Off heat, add the port and Cognac. Raise the heat to medium-high and return the pan to stove. The recipe says to simmer until the liquid is reduced by half but I found it reduced to nothing right away. Remove the pan from the heat and let it cool.
• Take out the sprigs of rosemary and sage and transfer the liver mixture to a food processor. Add the remaining butter and truffle paste. Puree this mixture until smooth.
• Chef Vetri suggests straining the puree through a tamis or fine-mesh sieve into a bowl but we don't. Why?  Well"¦..it takes more time, it is very messy and we like the texture of pate without straining it.  I'll have to try straining it and see if there is a difference.
• I put the pate into a ramekin, covered with plastic wrap and refrigerated for at least one hour but you'll want to take it out 15 minutes before serving.

Serving

• Toast the bread slices. Add some pate to the toasted bread (Crostini) and drizzle some olive oil on top.
  The liver should keep in the refrigerator for up to 4 days. I have no idea if you can freeze it but will try to find out.