Serves 6
1 lb (450g) chicken livers 1 onion
1 clove garlic (optional)
3 oz (75g) butter
4 tablespoons chicken stock salt and freshly milled pepper 1/4 pint (150ml) double cream
2 eggs
1 level tablespoon cornflour 4 tablespoons dry sherry
Trim the chicken livers. Peel and finely chop the onion and garlic, if using it. Melt 2 oz (50g) of the butter in a saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown. Add the garlic, chicken livers and stock and season with salt and pepper. Cook gently, covered with a pan lid, for 10-15 minutes, until livers are lightly cooked.
Spoon the mixture with juices into the goblet of a blender or food processor and blend to a smooth puree. Pour into a mixing bowl and stir in the cream and eggs. Blend the cornflour with the sherry, add to the bowl and mix together well.
Pour the very soft mixture into a 2 pint (1.1 litre) greased baking dish and cover with a lid or kitchen foil. Place in a roasting tin and fill the tin to a depth of 1 inch (2.5cm) with water. Cook in an oven heated to 325°F (160°C) or Gas no. 3 for 1-11/2 hours until firm when pressed in the centre. Allow to cool. Melt the remaining butter in a saucepan and pour it over the surface to cover. Chill overnight. This smooth-textured pate will keep for up to 3 days. Serve with hot toast and butter.