CHICKEN LIVER PATE

Melt 3 level tbs of butter in a large pan . Add 225gm of trimmed chicken livers and cook over a medium heat until they are browned on each side bur still pink in the middle . Transfer to a processor and process until they are finely chopped . Now deglaze the pan with 2 tbs of brandy , scraping any sediment with a wooden spoon and add this mix to the processor with the chicken livers along with 1 dsp of fresh sage leaves , 1 tbs of minced garlic and 1/2 cup of the he remaining butter . Process until smooth . Add 2/3 rds cup of cream , season with cracked black pepper and salt to taste . Process until smooth . Spoon the pate mixture into a serving dish or individual ramekins , smooth over the surface and let cool completely . Melt the remaining butter and spoon it over the surface of the pate . Decorate with bay leaves , let the butter set and and chill in refrigerator . Serve with your favourite cracker ... This is delicious and something you should consider preparng as Christmas celebrations are just around the corner .