Goose Liver Pate - cooking recipe

Ingredients

12 oz. goose, duck or chicken livers
4 oz. butter
1 Tbsp. chopped thyme
1 Tbsp. chopped rosemary
1/2 tsp. powdered bay leaves
1/2 c. dry sherry
1 Tbsp. brandy
1 tsp. honey
salt
fresh ground pepper

Preparation

Lightly saute the livers
in butter so they are still pink inside.
Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
Finely puree the mixture, one cupful at a time, in a food processor or blender.
Pack into an earthenware jar and refrigerate for 24 hours.
Serve cold on small pieces of toasted rye bread.