1 lb. chicken livers
1/8 tsp. pepper
1/4 c. minced shallots
1/8 tsp. tarragon leaves
1/4 c. butter
1/8 tsp. whole thyme leaves
1/4 c. Cognac or Brandy
1/2 c. butter
1/4 c. whipping cream
1/2 tsp. salt

Saute livers and shallots in 1/4 cup butter over low heat until livers are lightly browned. Remove from pan and set aside. Pour cognac into same skillet and simmer until reduced to 2 tablespoons. Combine livers, shallots, cognac, cream and seasonings; pour into container of electric blender.

Process for 30 seconds or until smooth. Add 1/2 cup butter and process until smooth. Pour mixture into an oiled 3cups bowl; chill several hours or overnight. Unmold pate' and serve with crackers.