In a medium saucepan lightly fry the following:
2 diced shallots.
A knob of butter.
Then add the following and cook through:
600 gm total prepared duck and chicken liver or a mixture of both.
125 gm butter.
1 clove pressed garlic.
A few splashes of soy.
A splash of brandy or port.
1 tablespoon tarragon.
1 dessert spoon thyme.
A pinch of mace.
Blend in a food processor until smoove with the following:
125 gm butter.
1 tablespoon tomato purée.
Chill.
Serve with toast or hot roast beef or pork sandwiches on Christmas eve.
