Ingredients for four people
4 chicken livers – about 300 g in total
200 g butter
1 or 2 shallots, or half a small onion, finely chopped
1 clove of garlic, chopped
a bay leaf and a few sprigs of thyme and oregano (all optional)
4 tablespoons Armagnac,Cognac or any brandy
a pinch of 4 épices or mixed spice
Gently cook the shallots and garlic in a quarter of the butter (50g), until the onions are soft. Add the livers and the herbs. Turn up the heat a little. Season well and cook steadily until they are coloured on the outside but still a little pink inside.
Flamber with the Cognac and add the spices. Remove the herbs and blend until smooth, adding the rest of the butter in small pieces as you go. A drop of water may help to blend.
Pour the mixture into ramekins, flatten the surface by shaking the pots and pour a little melted butter over the top. Leave in the fridge for at least four hours to cool and set.
Serve on toast or crusty bread.