I made this for my husband not that long ago in Dubai. It was terrible. But now I know why. Most chicken liver pate recipes call for equal amounts of butter and or cream to chicken livers. Mine was mostly liver. So here's how you actually make it, if you want it to taste good...
1 pint chicken livers (some people soak them in milk, but I just find rinsing them in warm salted water does the trick...)
1 shallot & 1 clove garlic- very finely chopped
2 tablespoons olive oil
Cook the chicken livers in the olive oil and savories until they are just browning on the outside
Add 1/2 cup sherry or madeira to the hot pan until the wine is simmering
Place the livers in a blender or food processor with
1/2 cup butter
1/4 cup heavy cream
1 raw garlic clove
salt & pepper to taste
Whip it all up, refridgerate. You can garnish it with parsley or green onions. It wont look any better. Try not to think about how much butter you are eating as you slather this loveliness on crackers...