Instructions: Trim the livers of all fat. Put in a small saucepan, and cover with water. Bring to a boil, then reduce heat, and simmer 20 minutes. Cool in the liquid, and drain. Saute the onion and Granny Smith apple in 1 tablespoon butter over medium heat for 5 minutes. In a food processor or blender, combine the livers, remaining 1/2 pound butter, onion, apple, and seasonings. Blend until very smooth. Pack into a terrine or earthenware bowl. Spread with melted clarified butter, which will preserve the pate. Scrape off before serving.

No more than 1 hour before serving, core the apples, and cut in half lengthwise. Place each half cut-side down, and slice vertically, in 1/4-inch-thick pieces (slices will be crescent shaped). Spread pate on the slices, and decorate each with 2 or 3 thin slices of cornichon.

Makes approximately 80 pieces.

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