This chicken liver pâté is a classic French dish that I think we’ve really perfected over the years. My dear friend and former sous chef Joseph Margate, now a very fine chef at Clink in Boston, spent many hours tinkering with this recipe, until it was just so. The Armagnac prunes are my favorite, but we serve many other preserves with this throughout the year: red wine poached cherries, pickled wild huckleberries, cipollinis agrodolce, and black figs with Madeira, just to name a few. We usually seal ours with a spoonful of rich chicken or duck consomme, but this melted butter version works really well too.