This is the second time I've used this recipe. I use shallot instead of onion. I used Remy Martin VSOP. I multiply the recipe because chicken livers are usually sold in 16oz or more. That means more time cooking, too. Makes a LOT of Pate! This second time, I clarified some butter to top-seal each ramekin. Divine! I give away a couple, and keep a couple. 😋
