Julia Child's Chicken Liver Pate

Julia Child’s Chicken Liver Mousse
Adapted from Mastering the Art of French Cooking

Ingredients
2 cups chicken livers
2 Tbsp minced shallots
2 Tbsp butter
1/3 cup cognac or brandy
1/4 cup  cream
1/2 tsp. salt
1/8 tsp. allspice
1/8 tsp. pepper
Pinch of fresh thyme
1/2 cup melted butter
 Salt and pepper

Method
1. Remove any greenish or blackish spots from the livers, as well as any sinew. Cut the livers into 1 cm pieces.
2. Melt butter over medium heat in a sauté pan until foam has subsided. Sauté livers with the shallots in butter for 2 to 3 minutes, until the livers are just stiffened, but still rosy inside. Scrape into the blender jar.
3. Pour the wine or cognac into the pan and boil it down rapidly until it has reduced to 3 tablespoons. Scrape it into the blender jar.
4. Add the cream and seasonings to the blender jar. Cover and blend at top speed for several seconds until the liver is a smooth paste.
5. Add the melted butter and blend several seconds more. Adjust seasoning.
6. Optional: press through a sieve to get rid of any chunky bits.
7. Pack into the bowl or jar and chill for 2 to 3 hours.During this process you can seal it with some melted butter.