Chicken Liver Pâté with Madeira

Remove and discard any sinew or unpleasant-looking parts. In a bowl, soak the livers in the milk for 2 hours. Drain well.

Melt 4 oz or half of the butter in a pan over a medium heat, then add the onion and fry until softened, but not colored.

Add the garlic and chicken livers and fry the livers until golden-brown all over and cooked through, season well with salt and freshly ground black pepper.

Add the Madeira to the pan and boil until reduced to a couple of tablespoons. Place the liver mixture and 2 oz of the remaining butter into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.

Transfer the pâté into a serving terrine. Melt the remaining butter and pour on top, then refrigerate until set. (Approximately 30 to 40 minutes)