250g chicken livers
chop livers and cook slowly in 1/4 of the butter.
until livers are nearly cooked
cook for about five minutes
decant into a container to blend the pate to your desired consistancy,
then pour into ramekins.
melt some more butter and pour onto top of ramekins. I like to add a sprig of fresh herbs. The butter will set and the pate will keep in the fridge for up to two weeks. I also cover with plastic wrap and freeze.