Liver Pate

Preparation:

Preparation: Clean the livers from filaments and skins then wash them under running water and pat them dry with a double sheet of kitchen paper. Divide each liver into four pieces, then put them in a bowl and cover them with cold milk, exceeding by two inches. Leave them to marinate overnight in the refrigerator, then drain and dry them well. Heat half the butter in a pan and, when it begins to sizzle, add the chicken livers and let them brown for five or six minutes, stirring frequently so that they brown evenly. Remove the crust from the pancarré slice and cut it into cubes. When the livers have dried, season them with salt and pepper and pour over the cognac. Let it evaporate and turn off the flame. While they are still hot, add the bread cubes, the broth and the rest of the butter cut into pieces, mix well then pour all the contents of the pan into the mixer glass. Add the garlic passed through the garlic press and the lemon juice and blend for a minute at medium speed, then increase the speed to maximum and blend another couple of minutes until you have a smooth and homogeneous mixture. Transfer the paté into a bowl, seal it with a double sheet of transparent film and keep it in the refrigerator for a few hours (or even overnight) before serving. Accompany it with pickled gherkins and toasted slices of French bread or pan brioche.