Chicken Liver Pate

Ingredients:

200g butter
2 garlic cloves, crushed
225g chicken liver
30ml / 2 Tbsp brandy/cognac
50g mushrooms, sliced
1.25ml / 1/4 tsp ground mace
salt & pepper
30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.