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400g of chicken liver, cut into small pieces
1 medium onion, chopped finely
1 clove of garlic, crushed
salt and pepper to taste
1 bay leave
1 sprig of thyme
2 oz of  unsalted butter
2 oz of clarified unsalted butter
2-3 tbsp of brandy

1. fry the onion and garlic in half of the butter until they start just going brown

2. fry the chicken liver

3. add the thyme, bay leave and salt and pepper

4. cook for at least 3 minutes

5. pour over the brandy, mix well in

6. when cool, remove the bay leave and sprig of thyme

7. chop fine in a food processor

8. fill into little china pots

9. pour over the clarified butter and refrigerate

10. serve with toast as a starter or as a snack with crusty bread and pickled gherkins, delicious

Bon Appétit