Chicken liver pate

Ingredients:

200g butter

2 garlic cloves, crushed

225g chicken liver

30ml / 2 Tbsp brandy/cognac

50g mushrooms, sliced

1.25ml / 1/4 tsp ground mace

salt & pepper

30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.