- In a non-stick skillet, brown liver and shallots over high heat in 30 ml (2 tablespoons) of butter until liver is pink in the centre. Deglaze with cognac and remove from the heat.
- In a food processor, purée liver mixture with egg. Add remaining butter (90 ml/6 tablespoons), hazelnut oil and sugar and mix thoroughly. Season with salt and pepper. Pass through a strainer.
- Spoon into two ramekins and cover with plastic wrap. Refrigerate for about 3 hours or until paté is completely chilled. Sprinkle with nuts and serve with a plate of cold cuts. Serve with baguette bread.