Ingredients

Instructions

  1. Rinse the livers and pat dry.
  2. Cover with the Port, and chill for 2 hours.
  3. Melt 3 tablespoons of the butter in a medium skillet.
  4. Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes.
  5. Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes.
  6. Add the Port and simmer for 2 minutes.
  7. Place the liver mixture in a blender, and puree until smooth.
  8. Add 3 more tablespoons of butter, and puree again until smooth.
  9. Add the cream, and pulse until it is incorporated.
  10. Season with salt and pepper.
  11. Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate.
  12. Chill for 1 hour, until it just starts to firm up.
  13. Melt the remaining butter, and pour over the top of the pate, covering it completely.
  14. Refrigerate overnight or up to a week.
  15. Serve on toasted baguette slices or other crusty bread.