ALTHOUGH PEARL BYRD FOSTER OPERATED ONE of the most innovative and successful restaurants in Manhattan (Mr. & Mrs. Foster’s Place) during the 1960s and 1970s, she never forgot her roots in Virginia, a fact
that was reflected in dishes such as this simple spread she would whip up for private cocktail and wine receptions. What makes the spread so Southern, of course, is the cream cheese and bourbon, and if you want to give it even more flavor dimension, add a pinch or so of ground nutmeg.

Makes about 3 cups

INGREDIENTS

• 3 tablespoons butter
• 2 scallions (white part only), finely chopped
• 1 small garlic clove, minced
• 1⁄2 pound chicken livers, trimmed of membranes and cut in half
• 11⁄2 cups skinned and shredded cooked chicken legs or thighs
• One 3-ounce package cream cheese, softened
• 1 teaspoon finely chopped fresh tarragon leaves (or 1⁄4 teaspoon dried)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 2 tablespoons bourbon

INSTRUCTIONS

1. In a small skillet, melt the butter over moderately low heat.
2. Add the scallions, garlic, and livers to the skillet.
3. Cook, stirring, until the scallions are soft and the livers are just cooked through, about 5 minutes.
4. Remove from the heat and let cool slightly.
5. Transfer the mixture to a blender or food processor.
6. Add the remaining ingredients to the blender or food processor.
7. Blend until the mixture is very smooth.
8. Scrape the spread into a crock or bowl.
9. Cover with plastic wrap and chill for 2 hours.
10. Serve the spread with crackers or Melba toast.