German Ganseleber Pate (Liver Pate)

• 12 oz. goose, duck
• chicken livers
• 4 oz. butter
• 2 sprigs thyme, chopped
• 1/2 tsp. powdered bay leaves
• 2 sprigs rosemary, chopped
• 1/2 cup dry sherry
• 1 tbsp. brandy
• 1 tsp. honey
• Salt
• Freshly 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.
6. Serves 6.
7. German Traditional Cooking

goose, chicken livers, butter, thyme, rosemary, sherry, brandy, honey, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/20639 (may not work)