Directions

1. Trim fat from the chicken livers and soak livers in milk for one hour. Rinse livers with water and pat dry.
2. Heat 4 tablespoons of butter in a 12-inch skillet over medium heat. Let the butter brown for about 3 minutes.
3. Add shallots and sauté for 1 minute. Add livers, leaving space around them for even cooking. Add salt. Turn heat to medium-high and cook 2 minutes on each side.
4. After livers have cooked, add garlic, thyme and anchovy paste. Cook for 1 minute.
5. Add sherry. Cook 2 minutes. Turn heat off and allow to cool.
6. Add liver mixture into a food processor. Add black pepper, red pepper, whipping cream and the remaining 4 tablespoons of butter. Pulse to combine.
7. Spread pâté into a 12-ounce bowl or ramekin, cover and refrigerate for one hour.
8. Serve with melba rounds.