CHICKEN LIVER PATE

Steps:

• Over gentle heat, melt approximately three-fourths of the butter in a saute pan. Add minced onions and garlic and cook, stirring, until onions are soft and melting. Do not let onions brown. Remove onions and garlic from pan and set aside in a bowl.
• Add chicken livers to pan with remaining butter and thyme. Raise heat and saute quickly, stirring, until livers are brown. Add sherry and continue cooking and stirring 2 to 3 minutes, until alcohol has burned off.
• Add brandy and reserved onions and garlic. Lower heat, cover pan and cook, gently, 15 minutes. If liquid starts to boil away, add a little more sherry or brandy.
• Remove from heat and let cool slightly. Transfer liver mixture to bowl of a food processor or electric blender. Add cream, salt and pepper to taste and process briefly until desired texture is reached. For a very smooth texture, rub the puree through a fine-mesh sieve.
• Transfer puree to small earthenware terrines or a large serving dish. Place bay leaves on top and ladle melted clarified butter over surface to seal. Refrigerate to firm before serving. May be stored, covered with plastic wrap or foil, for a week in refrigerator.