Saute in butter.. chicken livers, finely chopped onions, a couple of good bacon rashers chopped, and a little fresh sage until livers just slightly pink. Flambe with brandy, add S&P. Cool. Place into processor with some butter ( enough to bind mix well, add more if required) and puree.
Taste, adjust seasoning if needed then pot into individual ramekins. Cover with a fresh sage leaf then clarified butter. Refrigerate and use within 3 days.
In the book of life, the answers are NOT in the back.