Chicken Liver Pate - cooking recipe

Ingredients

16 oz. (450 grams) chicken livers (fresh are even better!)
2 Tbsp. onions, chopped
6 oz. (175 grams) butter
1 clove garlic, chopped
6 Tbsp. sherry, red wine or Dubonnet
6 Tbsp. heavy cream
salt and black pepper
large pinch of allspice (i.e., pimento)

Preparation

Remove membranes (stringy, fatty pieces) of the livers.
Melt 2/3 of the butter in a skillet over medium heat.
Add the onions; cook for 2 to 3 minutes (don't burn) until soft.
Add the livers; cook until pink inside, 2 to 3 minutes.
Put mixture in a bowl previously rubbed with garlic clove.
Add the allspice.
Blend in food processor or blender, adding the sherry, then beat in the remaining butter and cream; check the seasoning.
Put in dish; chill.
If keeping, you can put some melted butter on the top. Serves 6.