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1
Over gentle heat, melt approximately three-fourths of the butter in a saute pan.
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2
Add minced onions and garlic and cook, stirring, until onions are soft and melting.
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3
Do not let onions brown.
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4
Remove onions and garlic from pan and set aside in a bowl.
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5
Add chicken livers to pan with remaining butter and thyme.
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6
Raise heat and saute quickly, stirring, until livers are brown.
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7
Add sherry and continue cooking and stirring 2 to 3 minutes, until alcohol has burned off.
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8
Add brandy and reserved onions and garlic.
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9
Lower heat, cover pan and cook, gently, 15 minutes.
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10
If liquid starts to boil away, add a little more sherry or brandy.
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11
Remove from heat and let cool slightly.
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12
Transfer liver mixture to bowl of a food processor or electric blender.
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13
Add cream, salt and pepper to taste and process briefly until desired texture is reached.
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14
For a very smooth texture, rub the puree through a fine-mesh sieve.
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15
Transfer puree to small earthenware terrines or a large serving dish.
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16
Place bay leaves on top and ladle melted clarified butter over surface to seal.
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17
Refrigerate to firm before serving.
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18
May be stored, covered with plastic wrap or foil, for a week in refrigerator.
