8 oz. chicken liver
4 oz. butter
1 medium onion
1 small bouquet garni
Seasoning
1 tablespoons brandy
Chop onion and garlic finely and soften in 1 oz. of the butter until just turning colour. Add the liver, herbs and seasoning and fry together for about 6-7 minutes. Cool, then chop very finely and pass through fine sieve, or mince finely. Work in the remaining butter, well creamed. Add the brandy, then fill into a china pot; smooth over the top and cover with a layer of clarified butter. (Heat about an ounce of butter in pan, let it foam but do not let it brown. Skim off foam and pour over pate.)
Cordon Bleu