8 oz. butter
2 tbsp. chicken livers, trimmed
8 tbsp. hot chicken stock
8 tbsp. whipping cream
Seasoning to taste
Several pinches of mixed herbs
4-6 oz. melted butter to coat

Melt the 8 ounces butter in a large frying pan and toss the trimmed liver in, cook until just tender. Put into the blender with the hot stock and remaining ingredients. Switch on and leave until a smooth pate'. Scoop out of blender, put into a dish and cover with melted butter. Refrigerate. Serve with French bread, water biscuits, Melba toast or hot toast.