500g/1 lb 2 oz of fresh chicken livers
8 shallot
1 clove of garlic
1 bunch of thyme
50 ml/1¾ fl oz of cognac
100 ml/3½ fl oz of dry Madeira
100ml/3½ fl oz of port
400 g/14 oz of unsalted butter
1 teaspoon butter
5 eggs
salt and white pepper

METHOD

Melt the butter, sweat off the finely chopped shallots and garlic. Add the cognac, madeira and port, bring to the boil and reduce by 4/5th.Add the chicken livers to the blender and leave for 1 minute. Add the alcohol mix and eggs and blend for a few seconds. Add the melted butter and mix again, then pass through sieve into tureen. Cook for 1 hr 20 m in bain marie at 300°F/150°C/Gas 2.

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