Pate ai Fegatini; 5th April

Chicken Liver pate

Ingredients

150g butter
450g chicken livers
1/2 onion sliced
6 fresh thyme leaves
2 tablespoons of Marsala or Madeira
1 tablespoon of brandy
2 tablespoons of double cream, whipped
salt and white pepper

Melt 100g of butter in a bowl over simmering hot water
Remove and leave aside to cool. Add the other butter to a pan, add the livers, thyme and onions and cook over a medium heat for two minutes, stirring frequently. Sprinkle with the Marsala, season with salt and pepper and cook for three minutes. Remove from the heat, chop the chicken liver mixture finely and place in a bowl, stir in the cooled melted butter add brandy and fold in the cream. Place in a bowl and chill in the fridge for at least six hours.