Thinly slice onion. In a small saucepan, combine onion, chicken livers, broth and allspice. Simmer, stirring occasionally for ten minutes or until chicken livers are cooked through. Drain liver mixture in a sieve. In a food processor, purée with butter, Cognac and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with a plastic wrap for 10 minutes.

In a small bowl, whisk cream until it holds stiff peaks. Fold in the pâté. Transfer pâté to a ramekin and chill in freezer, covered, for 15 minutes. Serve with crackers or toast. Yield: 2 servings.