Pate chicken liver

Chicken liver pâté is smooth, rich, and intensely savoury; the livers are cooked with butter, shallots, thyme, and brandy or Madeira, then blended until silky and topped with clarified butter. The fat load is enormous, the iron-mineral character of the liver is present but softened by the butter and cream, and the brandy or Madeira adds a sweet-oxidative depth. Served cold on toast or brioche, the overall register is opulent rather than challenging. The wine must cut the fat, engage the liver character, and match the sweet-oxidative depth of the spirit used in the preparation.