German Ganseleber Pate (Goose Or Chicken, Or Duck Pate)

• 375 375 g duck (12 oz.) or 375 g chicken livers (12 oz.)
• 125 g butter (4 oz.)
• 2 sprigs thyme, chopped
• 1/2 teaspoon bay leaf powder
• 2 sprigs rosemary, chopped
• 1/2 cup dry sherry
• 1 tablespoon brandy
• 1 teaspoon honey
• salt
• fresh ground black pepper

1. Lightly saute the livers in the butter so that they are still pink inside.
2. Add herbs, sherry, brandy, honey, salt and pepper and simmer for 2 minutes.
3. Finely puree the mixture, one cupful at a time, in a food processor or blender.
4. Pack into an earthenware jar and refrigerate for 24 hours.
5. Serve cold on small pieces of toasted rye bread. Serves 6.
6. German Traditional Cooking.

duck, butter, thyme, bay leaf powder, rosemary, dry sherry, brandy, honey, salt, fresh ground black pepper

Taken from www.food.com/recipe/german-ganseleber-pate-goose-or-chicken-or-duck-pate-129388 (may not work)