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1
In a medium saucepan, combine the sugar with the water and simmer over moderate heat, without stirring, until an amber caramel forms, about 8 minutes.
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2
Add the shallots and stir well, then add the Cognac.
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3
Cover and simmer over low heat, stirring occasionally, until the caramel dissolves and the shallots are soft, about 10 minutes.
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4
Spread the mixture in a large dish and refrigerate for 20 minutes.
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5
In a large skillet, melt the 4 tablespoons of butter.
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6
Add the chicken livers and season with salt and pepper.
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7
Cook over high heat until firm on both sides and deep pink in the center, about 3 minutes per side.
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8
Transfer the livers and their juices to a shallow dish and let cool to room temperature.
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9
Refrigerate the livers for 20 minutes.
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10
In a food processor, combine the livers with the shallot mixture and process until pureed.
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11
With the machine on, gradually add the remaining 3 sticks of butter until thoroughly incorporated.
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12
Strain the puree through a fine sieve set over a large bowl.
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13
Season with salt and pepper.
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14
Line a 4-cup terrine or loaf pan with sheets of plastic wrap, leaving a 3-inch overhang all around.
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15
Scrape the puree into the terrine and cover tightly with the overhanging plastic wrap.
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16
Refrigerate until very firm, at least overnight and for up to 5 days.
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17
Unwrap the terrine and turn it out on a platter.
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18
Serve chilled, with cornichons and sourdough toasts.
