Welcome to The Liver King

Unlike many of the pâtés we make that require a weighted terrine in a water bath, this one is relatively easy. You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and a little more butter. It’s best serve chilled, and because of its richness, a little goes a long way