1 tablespoon orange brandy
Chop the onion and garlic finely and soften in 1 oz. of the butter until just turning colour.
Add the liver, herbs and seasoning and fry together quickly for about 5 minutes.
Cool and then place in the food processor and add the rest of the butter and the orange brandy. Blitz until smooth.
Fill the pate into a pretty china dish and cover the top with a layer of clarified butter.