1 pound fresh chicken livers,
cleaned
1 cup milk
3 tablespoons butter
1 small yellow onion, chopped
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup cognac
4 tablespoons butter
Topping
1 stick butter
6 sprigs of thyme
In a small bowl, soak the chicken
livers in milk for 24 hours.
Drain well.
In a large pan, melt the butter
and sauté the onion until soft.
Add the chicken liver and thyme,
salt and pepper.
Cook, stirring all the while, until
the livers are browned on the
outside, about 5 minutes.
Add the cognac and cook until
most of the liquid is gone.
Remove from heat.
In a food processor, purée
the mixture until smooth.
Add the butter and pulse to blend.
Spoon the pâté into 6 ramekins.
Melt the butter (for the topping)
and spoon away any unclarities
(the butter should be totally clear).
Pour over the ramekins and add
a thyme sprig in each.
Refrigerate until firm, at least
5 hours.
Serve with toasted brioche.
