Cheshire Chicken Liver Pate

Ingredients
175g/6oz unsalted butter, softened
450g/1lb chicken livers, trimmed and cleaned, try tp saok in milk over night
2 Eggs
2 shallots, finely chopped
1 tsp soft thyme leaves
1 tsp chopped fresh Rosemary
3 fl oz Brandy
2 cloves garlic, finely chopped
2 tbsp brandy
½ tsp freshly ground black pepper

Method
1.   Blend the livers in a food processor until until smooth, add the 2 eggs
2.   Place the thyme Rosemary shallots and Brandy in a pan and boil up, reduce by half
3.   Sieve the bradny mixture and keep the cooking liquor
4.    Melt the butter slowly to the livers
5.   Add the Brandy to the liver mix
6.   Lay cling film in a loaf tin
7.   Place the liver mix into the loaf tin.
8.   Cook in a bain maire Gas 6 around 150oc for 35 mins

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