Pate - France Special Recipe

Ingredients :
1/2 kg - chicken livers
1/2 cup - minced shallot
1-2  - clove garlic, minced
1/4 cup - cream
Butter
Salt to taste
2 tbsp- capers
1 tsp - dried thyme
1 tsp - anchovy paste (optional)
1/4 cup - brandy
1/4 cup - cream

Trim any fat or connective tissue from the livers and discard.
In a pan heat butter on medium flame and let the butter brown, about 3-5 minutes. Do not let it burn.
Saute shallots for 1 minute. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.
 Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
Turn off the flame and add the brandy. Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.
Put the mixture in a food processor, add half butter, cream and blend it. Add the remaining butter and the cream and puree. The mixture will look a little loose, but it will firm up in the fridge.
Pack the pate into small bowl, cover and refrigerate for at least an 1-2 hours before using it.
Serve spread on crackers or baguette slices.