500g chicken livers
60 g butter
90 g butter
1 large onion
¼ teaspoon thyme
1 bayleaf
2 tablespoons brandy
2 tablespoons dry sherry
4 tablespoons cream
2 tablespoons parsley
pepper

Chop livers roughly, marinate in brandy (>1½ hours).

Melt butter (60 g) and cook chopped onion, thyme and bayleaf. Add livers, sauté until brown all sides and then cook for a further 5 minutes. Remove bayleaf. Blend in electric blender or food processor. Stir in sherry, cream, parsley, pepper. Melt extra butter and fold through. Pour into mould. Refrigerate.

This recipe is easily modified.  Double the quantities (as the original recipe suggests) or even start with 5 kg of livers as I've done in the past.  I usually cut down on the butter slightly (100 & 150 g) per 1 kilo of livers.  Use Grand Marnier as well as sherry for a particularly potent product.

Warren