If you’re using chicken livers in the sauce, just use whatever’s left of the pound here. Otherwise use the full pound.
In a small saucepan, heat the oil over medium heat. When it shimmers, add the shallot and cook, stirring, until it’s just starting to brown at the edges, about 3 minutes. Add the brandy, increase the heat to medium-high, and boil for 1 minute. Add the livers,
Spread the pâté (either cold or still warm) onto slices of toast, top each with a sage leaf, and serve.
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