Combine livers, white onion, water and bouillon granules in a saucepan bring to a boil, reduce heat and cover and simmer for 20-30 minutes. Drain. Place in blender add green onion and butter, mix. Add mayonnaise, cognac, mustard and seasonings, mix till smooth. Oil a 2 cup mold or small bowl. Pack mixture and cover tightly with foil. Refrigerate several hours. Serve with crackers or on mini deli bread.
Coffee and Chestnut Pate'
Fry garlic and onion in oil until soft. Mix with celery and chopped chestnuts. Mix together puree, coffee, eggs and seasoning. Stir in chopped chestnut mixture. In a 2 lb mold pan, or round dish place bay leaf on bottom. Add the pate' mixture pressing firmly. Cover with 2 layers of foil fastening around edges. Place in roasting pan and fill with water half way up the loaf pan. Bake at 350° in preheated oven for 1 1/2 -2 hours. Remove from heat and cool completely before turning out.
Shrimp Pate'
Grind shrimp in the food processor and add all the other ingredients then add the olive oil slowly until the mixture has the consistency of paste.
Garbanzo Pate'
Blend first five ingredients in blender until smooth. Add last six ingredients and mix well. Pour into oiled baking pan, cover and bake at 350° for 1 hour.
