1. In a large sauté pan, melt 1 of the halves (4T) of butter over medium low heat. When the butter is melted, add the shallots and garlic and peppercorns and sweat out for 6-8 minutes, do not let brown.

2. Next turn the heat up to medium – medium high and add the thyme and the chicken livers. Caramelize the livers on both sides, all while keeping the insides at medium rare – (4 mins per side).

3. When the livers are done, add the madiera and cook briefly, only to cook off the raw alcohol flavor. At this point, transfer to a food processor and puree with the heavy cream and the rest of the butter. Make sure the mixture is fairly smooth, but not over worked – also check for final seasonings at this point.

4. Transfer immediately to a mold and cool, placing a piece of saran wrap over the top the mixture only so a skin doesn’t form. Eat when cool.