作り方

• 1 - Sauté Chicken Livers:
  In a skillet, melt 50 grams of butter over medium heat. Add chopped onions and garlic, and sauté until soft. Add chicken livers and cook until browned but still tender.
• 2 - Deglaze and Add Ingredients:
  Pour in the cognac and scrape the bottom of the skillet to pull up any brown bits. Add thyme, salt, and pepper, simmering for another 2 minutes.
• 3 - Puree the Mixture:
  Transfer the initial mixture to a food processor. Add the remaining butter and cream or gelatin if using, and blend until smooth.
• 4 - Chill:
  Transfer the paté to a serving dish or loaf pan, cover with plastic wrap, and refrigerate for at least 30 minutes until firm.