Clean and trim the livers from fat and connective tissue.
Melt ⅓ of the butter in a non-stick pan over low heat, turn up the heat a bit, and add the livers. Sauté the livers until ready.
Add the garlic for the last minute of cooking.
Take the pan off the heat and add the brandy. Return the pan to the stove over low heat.
Cook until the brandy becomes syrupy. Take off the heat and let it cool a bit.
Place the rest of the butter and the heavy cream in a food processor or blender and add the livers. Don't let any of the syrupy sauce go to waste.
Add salt and pepper to taste.
Blend until homogenous.
Cool for an hour at least before serving.
Notes
The Pâté is a delicate dish and should be consumed the same day or the day after if kept in the refrigerator. You can also freeze the dish to be consumed at a later date, but don't forget to thaw it in the refrigerator a day before.Never thaw meat at room temperature.