Chicken Liver Pate

Butter (50 g)

Put in frying pan and put on medium heat.

Shallot (3 finely chopped)
Garlic (2 cloves, crushed)
Chicken livers (200g cleaned)

Add and sauté gently until the livers are just cooked.
Around 5 minutes.

Thyme (2 tsp. Fresh)
Black pepper (½ tsp ground)
Salt (½ tsp)

Add and cook for another minute.
Remove from heat and place in food processor.

Butter (50 g)
Brandy (1 tbp)

Add and blend well.
Place in ramekins.

Butter (50 g unsalted clarified)

Pour on top of ramekins to seal.
Cool in refrigerator.