2 ounces shelled walnuts
4 ounces cream cheese, softened
4 to 5 ounces liverwurst
2 tablespoons cognac
1/2 teaspoon crumbled dried tarragon
Finely chopped parsley

Preheat oven to 350 degrees F.

Boil walnuts, uncovered, for 3 minutes. Drain and, shaking pan often, roast for 15 minutes.

Cool and chop finely.

Beat cream cheese and liverwurst and blend in cognac, tarragon and walnuts, mixing well. Mound on a serving plate, cover with plastic wrap and refrigerate.

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