Pate With Brioche Toast - cooking recipe

Ingredients

10 tbsp (1 1/4 sticks) butter
1 lb chicken livers, trimmed
1 None shallot, finely diced
1 clove garlic, crushed
2 None thyme sprigs, plus additional, to garnish
1/4 cup sweet sherry
1/4 cup brandy
1/4 cup heavy cream
None None Brioche slices, toasted, to serve

Preparation

Melt 5 tbsp of the butter in a large skillet on high heat. Saute livers, shallot, garlic and thyme for 3-4 mins, until livers are cooked, but still slightly pink in the middle. Stir in sherry and brandy. Cool.
Place livers with cooking juices into a food processor with cream. Process until pureed. Season to taste. Press through a large sieve.
Divide among 6 individual serving pots. Melt remaining 5 tbsp butter and pour over pate. Top with thyme sprigs. Refrigerate until firm. Serve with toasted brioche.