800 g chicken liver
1 tablespoon olive oil
2 garlic cloves
2 shallots, finely chopped
4 tablespoons cognac or brandy
4 teaspoons thyme leaves
2 teaspoons marjoram
150 g unsalted butter
salt, black pepper
50g butter for the top of the pate
Heat the oil in a frying pan, add the shallots, garlic, thyme, marjoram, and cook until softened, add the cognac . When the cognac has reduced,
remove everything from the pan and put aside. Cook the livers in the same pan over a medium heat until pale brown on the outside.
Put the cooked livers with the shallot mixture,
When the mixture is cool, put everthing into food processor with the butter and processuntil smooth.
Transfer to the earthenware dish put to the fridge for 4 hours.
After 4 hours pour over the clarified butter and put back in the fridge for 1 hour.
serve the pate with toast or crusty brown bread.