Liver Pâté

INSTRUCTIONS

• 1
  Wash the chicken livers and remove anything you don't like - especially any veins. Peel and finely chop the onion.
• 2
  In a large pan, melt two tablespoons of butter, add the herbs and livers, and sear them quickly on all sides until golden; this will take 3-4 minutes with occasional stirring. Halfway through, add the finely chopped onion so it turns golden along with the livers.
• 3
  Pour wine over the seared livers and let the liquid evaporate slowly over medium heat, which will take another 2-3 minutes. Once the pan looks almost dry, add the cream, remove from heat, and let it warm together off the burner.
• 4
  Transfer the contents of the pan, while still hot, into a food processor with a chopping attachment. Add about half a teaspoon of salt. Turn on the lowest speed and blend the livers into a coarse paste. Scrape everything from the sides, turn on the slowest speed again, and gradually add the remaining butter in cubes - each piece only after the previous one is almost absorbed. Scrape the sides again and blend briefly. This ratio of butter to meat gives a rich liver flavor and a firm pâté once set. Don't hesitate to increase the butter amount up to 400 g for a smoother taste. Although the purée will be very runny after blending, it will all set once the pâté is chilled in the fridge. Taste and add more salt if necessary.
• 5
  Pass the liver purée through a fine sieve in two batches. This is quite easy and without unnecessary resistance, removing any unblended liver pieces and giving the pâté smoothness.
• 6
  Pour the sieved spread into a bowl or a beautiful jar with a screw cap (this batch yields 350-400 ml). If you want to top the pâté with butter, melt it in a saucepan, let it bubble gently for a minute, and then carefully pour it over the pâté garnished with a few sprigs of herbs. Leave the milky liquid from the butter, or any golden bits, in the saucepan and do not pour them over the pâté.
• 7
  Close or cover the pâté and place it in the fridge for a few hours to set thoroughly. Only then will the taste and consistency be perfect.