1. In large frying pan, melt 2 tbsp of the butter over moderate low heat.
  2. Add onions and cook until soft, about 5 minutes.
  3. Add garlic and cook for 1 minutes. longer.
  4. Transfer to food processor or blender.
  5. Melt remaining 4 tbsp butter in same pan.
  6. Add livers and saute' over med-high heat, tossing until browned outside but still rosy inside, 3 to 5 min.
  7. Sprinkle with salt, thyme, tarragon, pepper and cognac. Cook 1 minute scraping bottom of pan.
  8. Scrape liver and pan juices into food processor.
  9. Purée until smooth. scrape into serving bowl or crock.
  10. Let cool to room temp then cover and refrigerate until cool/several hours.

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