Fine Poultry Liver Spread

1. Melt 70 g butter in the pan, add 2 sprigs of thyme. Fry the poultry liver in it at medium temperature until it is brown on the outside but still a little pink on the inside. Deglaze with the brandy and remove from the stove and allow to cool for about 10 minutes.
2. 30 g butter, the cream and the chicken liver with the roast stock (remove the thyme sprigs beforehand) in a tall container and puree very finely with the magic wand, then pass the mixture through a sieve, season with salt and place in a bowl and smooth out . And then put in the refrigerator for a maximum of 15 minutes – no longer, otherwise the surface will turn ugly gray.
3. In the meantime, pluck the leaves from the remaining thyme for the blanket and place in a container with the remaining butter and simmer over medium heat, skimming off the foam. Allow to cool slightly. Take the bowl with the prank out of the refrigerator, then put the blanket over it, cover and let it set in the refrigerator.

tip

1. If you like, you can also season the mixture with pepper. I do without it and just before I eat, I prefer to put some freshly ground pepper over the prank.