Serve pâté in a porcelain or pottery crock with buttered toast points, melba or rye crackers or flatbread, pepperoncini peppers, dates, and figs.

• Cut goose livers in half and simmer in chicken broth with onion and rosemary for about 15 minutes, until tender. Let cool. Reserve onion and ¼ cup of the broth. Remove leaves from the sprig of rosemary and chop fine.

• In a food processor, combine liver, onion, ¼ cup broth, chopped rosemary, crumbled bacon, butter, cognac, and mustard. Process until smooth. Season to taste with salt and pepper.

• Spoon pâté into a covered container. Refrigerate overnight so flavors will blend. Will keep 3 or 4 days in the refrigerator.

Stuffed Figs

Fresh California figs are a great accompaniment to game meat and pâté. This is a simple dish. Gently simmer 4 tablespoons orange juice, 3 tablespoons sherry, ⅓ cup chopped dried apricots, and ⅓ cup chopped dried apples in a small saucepan for 10 to 15 minutes until soft. Add 1½ teaspoons lemon zest and 1 tablespoon chopped black walnuts. Simmer longer if sauce needs to thicken. Slice 8 figs almost in half and stuff with the dried fruit mixture.