Ingredients

• 1 oz, plus 2 oz softened, plus extra for clarified layer butter, 1 oz for cooking; 2 oz softened; extra clarified for topping
• ½ small onion, finely chopped
• 1 clove garlic, crushed
• 8 oz chicken livers
• 2 tablespoons brandy
• 1 teaspoon French mustard
• pinch mixed spice
•   salt, to taste
•   black pepper, freshly ground, to taste

Method

1. Melt 1 oz of butter and cook the finely chopped onion with the crushed clove of garlic until soft.
2. Add the chicken livers and cook gently for 5 or 6 minutes, turning once.
3. Take out the chicken livers and pour the brandy into the pan. Rinse out the pan and add the brandy to the chicken livers.
4. Add 2 oz of softened butter, the mustard, a pinch of mixed spice, and salt and freshly-ground black pepper to taste to the chicken livers and brandy mixture.
5. Put through an electric blender or pound in a mortar and press through a sieve.
6. Turn into an earthenware dish, cover with a thin layer of clarified butter, then wrap well with heavy-duty foil.
7. Place in the deep-freeze. Will keep fresh for up to six or eight weeks.

Notes