Chicken Liver Pâté

Ingredients

600g chicken livers, cleaned.
150g butter.
3 eschallots, finely diced.
2 garlic cloves, finely diced.
6 tarragon leaves, finely chopped.
45ml cognac.
Nutmeg.
Additional clarified butter.

Method

Soften the garlic and eschallots with tarragon in a large frypan over moderate heat for 4 minutes.
Lift tarragon, garlic and eschallots out of pan and keep aside.
Using additional butter as needed, sauté the livers in batches for 2 minutes, reserving pan juices.
Deglaze pan with cognac, then return livers, tarragon, garlic and eschallots to pan, flambé-ing for a further minute.
Remove pan contents, including juices, and puree well.
Force puree through a sieve or food mill.
Melt remaining butter.
Whisk melted butter through puree, to form a mousse.
Season with a pinch of nutmeg, salt and pepper.
Spoon pâté into ramekins, sealing with clarified butter.
The pâté is best after a day or two.