Liver Pâté, 2


  • ½ lb. (240 g.) livers of poultry or game (calf’s or pig’s liver is too close in texture)
  • 2 oz. (60 g.) butter
  • 1 clove garlic
  • a sprig of thyme
  • 1 tablespoon brandy
  • 1 tablespoon sherry
  • 3 oz. (90 g.) clarified butter


Melt 1 oz. (30 g.) butter in a frying pan. Put in the cleaned and trimmed livers and fry very gently for 6 or 7 minutes. Remove and put in a blender or mortar (or a bowl if you have none) and pound with a pestle or wooden spoon till smooth. Add the brandy and sherry to the butter in the frying pan and boil for a moment. Then add the garlic crushed with salt, pepper (black if possible) and a pinch of chopped thyme. Stir for a moment and pour into the livers in the mortar. Stir and pound all together and work in one more ounce of unmelted butter. When all is evenly and smoothly mixed, put it in a small earthenware casserole, which it should almost fill. It needs no further cooking. Pour clarified butter over, at least ½ inch (1 cm.) thick. Cover tightly with foil and lid. It will keep in a larder for a month or more, or in a refrigerator for a week without the clarified butter, or it will deep-freeze perfectly. Do not eat for a day or two after making, as the flavour and consistency improve with keeping.