Not bad..certainly more French than some of the glorified chopped chicken liver recipes I've run into. A couple of points: Rinse and drain the livers before cooking. Also, the herb mixture is WAY too large. Instead of tbsp, use 1/2 tsp. to get the right amount. I found that cutting the clove in half (VERY overpowering) and skipping the savory worked best for me. I'm still tweaking it a bit, but overall, it's a good recipe, and the writer is correct: the herb mixture is certainly central to this pate.

I have made a something like this but put in a decorative copper mold lined with a wine jelly. Refrigerate jelly in mold first till 1/4 inch firm along mold, pack in chilled pate chill again till firm (2 hours maybe) place upside down on a cold crystal cake stand; wrap with hot towel till pate is free from mold. Decorate with petite grapes. Serve with cut up baguette and voila!