Celebrate Bastille Day on July 14 with a memorable feast chez toi
Makes 1½ cups
• 120g butter
• 3 cloves garlic
• 350g chicken livers, sinew removed, roughly chopped
• 1 tsp thyme leaves
• ¼ cup brandy
• ½ cup cream
• Salt and pepper, to taste
1. In a heavy-based frying pan, melt the butter. Add garlic, livers and thyme. Saute for 5 or 6 minutes until livers are cooked but still slightly pink in the middle. Stir in brandy and cream, then remove from heat.
2. Put in batches into a blender. Blitz until completely smooth. Season with salt and pepper.
