Sure Dick;

Ian's Pate;

(Sauté chopped onions and garlic in butter with a faggot of herbs, add
tidied up livers, cook on high heat three mins until coloured on outside,
pink inside. Remove herbs, scrape rest into blender, cool a bit then whiz
adding remainder of butter (start with half weight of livers, and use 1/4 of
that for frying). Season carefully, and add a good dollop of brandy. Tip
into dish and allow to set, before covering with clarified butter.

I modified the recipe to the extent of using one shallot with the onions and
garlic because I had one left and it needed using; a "faggot" of fresh
thyme only; deglazing the pan with Amontillado after the sautéing; adding
a bay leaf to the top as decoration in the melted clarified butter.

Shared it with family and friends at yesterday's Thanksgiving dinner and
couldn't resist it this morning on a bagel for break fast. Yum Yum.