Can I come please? Lucky guests.
This is from Tom Norrington Davies' Just Like Mother Used to Make
Chicken Liver Pate - serves 6
First, clarify the butter:
150g unsalted butter
Heat butter gently in a saucepan and let it simmer for at least 10 mins. After that, watch it like a hawk. The milk soilds, that first show themselves as white flecking, will start to go a golden brown colour. This can happen fairly quickly if the water to fat ratio of the butter is low. As soon as you see the flecks turn darker, strain the butter through two layers of kitchen towel, keeping it warm so it doesn't set.
1 tbsp olive oil
200g chicken livers, washed, with the gristle removed ( I am guessing this bit is why the squeamish don't make it themselves eh? although I am sure the butcher would do it for you...)
3 or 4 sage leaves, chopped
2 cloves garlic, sliced
2 tbspn cooking brandy
2 level tsp English mustard powder
1/4 nutmeg, grated
1 tsp salt
pinch of freshly ground black pepper(optional)
Heat a large frying pan and add two thirds of the clarified butter ( keep the reserved third warm )and the olive oil. Fry the chicken livers, sage and garlic over a gentle heat for about 5 mins, turning them over halfway through. Remove from pan and set aside.
Return pan to heat and pour in brandy. Remove from heat immediately and swirl brandy round pan to mop up juices. Pour it over the chicken livers. Put all the cooked ingredients with the mustard, nutmeg, salt and pepper into a food processor and pulse until you have a paste. Press the paste into small container/s and cover with the warmed reserved clarifies butter. Refrigerate, pre overnight to let it set.