Chicken liver pate

Preparation

• Fry the onion and garlic in some olive oil in a pan until the onion is soft and translucent.
• Add the chicken livers and herbs and cook until the liver is still pinkish, but not raw anymore.
• Add the contents of the pan to a blender and blend until it has a smooth and silky consistency.
• While the machine is running add the cream, brandy and lemon juice.
• Taste and add salt and black pepper to taste.
• Spoon the liver pate into two small dishes and top with the melted butter. Wait until the pate has cooled down, cover and refrigerate until needed!