Ultimate Chicken Liver Pate

From a clipping of a delicious recipe mum made years ago:

This version of chopped liver is smooth and elegant

1 pound chicken livers, chopped coursely
1 small onion, chopped finely
2 tbsps. butter
1/4 cup cognac
1/3 cup heavy cream
1/2 tsp. salt
Large pinch ground allspice
1/4 tsp. freshly ground black pepper
large pinch dried thyme
4 tbsps. melted butter

In an 8-10 inch skillet, saute livers and onion in butter until livers are firm - but still slightly pink inside. Put in a blender or food processor (the blender makes a smoother pate).  Add cognac to skillet and reduce to a few tablespoons, scraping up any bits of liver left in the pan.

With a rubber spatula, scrape liquid into blender.  Add cream and seasonings and process until it's a smooth paste (it may be necessary to turn the machine on and off to scrape and mix contents down towards the blades).

Pour in melted butter and process until perfectly smooth and well blended.  Taste for seasoning, then pack in serving bowl. Chill well -- it will improve if left to age 24 hours --but remove from refrigerator about 45 minutes before serving.