This is ideal as a starter or to serve as a buffet item.
8 oz chicken livers
6 oz butter
Two teaspoons English mustard powder
Scant teaspoon mixed herbs
1 clove garlic (either finely sliced or crushed)
Two tablespoons Brandy.
Salt and freshly ground black pepper (to taste).
Melt 1 oz of the butter in a frying pan. Add the chicken ivers and saute on a medium heat for about five minutes, turning constantly. Then put into a blender. Melt the remaining butter and add to the chicken livers. Add the brandy, herbs, mustard and garlic and season well... you need to be careful about the amount of salt, but in my experience this needs a lot of pepper! Give it a quick blend until the result is a smooth paste.
Put into a small mould or individual ramekins - smooth the top and then chill for a few hours or overnight.
Serve with hot Melba toast or good French bread.