Lentil Pâté with Fried Sage — SHAUNA BURKE

Ingredients

• 1 lb. cooked lentils, rinsed and drained
• 2 large shallots, thinly sliced
• 4 tbsp unsalted butter, divided
• 1/2 cup vegetable stock
• 1/3 cup Cognac
• 1/4 cup heavy whipping cream
• 1/4 tsp poultry seasoning
• 1/4 tsp kosher salt
• 1/8 tsp ground cinnamon
• 4 tbsp clarified butter, optional
• fresh sage leaves, optional