Chicken Liver Pate

• 250 g chicken livers
• 125 g unsalted butter, softened
• 2 t

Toss chicken livers in about one-third of the butter until they change colour, about 5 minutes. Remove from the pan and purée in a food processor with the remaining butter and the brandy. Add seasonings to taste, Transfer the pâté to four ramekins, smooth the surface, then cover with clarified butter. Cool, then chill in the refrigerator.