1/2 cup (125 ml) shallots, finely chopped

1/2 cup (125 ml) butter

1/2 lb (250 g) chicken livers, trimmed

1/4 cup (60 ml) Pastis

1/4 cup (60 ml) 35% cream

Salt and pepper

In a skillet, soften the shallots in 45 ml (3 tablespoons) of butter over low heat, about 10 minutes, without browning. Add the livers and cook for 1 minute, stirring. Add the Pastis and cook until the livers are just pink in the centre.

Pour the entire content of the skillet into a blender and purée with the remaining butter and cream. Season with salt and pepper.

Pour the mixture into a 250 ml (1 cup) ramekin of or two 125 ml (1/2 cup) ramekins. Refrigerate for at least 4 hours. Serve with fresh or toasted bread.

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