- 400 gr of liver
- A tiny onion
- One glove of garlic
- Fresh or dry thyme
- Chestnut mushrooms (or some other strong flavoured mushrooms)
- A bit of port or brandy
Cook the mushrooms in butter for about 5 minutes. Season and set aside to cool.
Once everything has cooled down pour into a mixer and whizz with a bit of extra butter until you have a smooth paste. Put in small dishes and cover with a layer of liquid butter. Decorate with a few bits of thyme and put in the fridge to set.