Chicken pate

1. Chop bacon finely.
Melt 2oz of butter in heavy frying pan, add bacon and chicken livers
and let them cook gently for approx 5 mins. The livers must remain
pink inside. Remove from pan.

2. To the butter and juice in the pan add the rest of the butter, chopped
or crumbled bayleaf, a pinch of thyme, salt, black pepper, crushed
garlic and brandy and let bubble for a minute or two. Then add this
juice to the livers and liquidise.
When amalgamated pour into an earthenware tureen or dish. Melt
remaining butter and float over top to seal. Leave 24 hours to mature.
Will keep for few weeks in refrigerator but I always freeze it.
I also usually make twice this amount, make it in small ish dishes and
decorate the top with a bayleaf and peppercorns before I pour the
butter over.