Instructions
- Marinate Chicken Livers and Foie Gras in Cream Sherry for 2 hours.
- Melt 4 tablespoons of Butter in a skillet over medium heat. Sauté Shallot and Garlic until translucent, about 3-5 minutes.
- Add Chicken Livers and Foie Gras to the skillet and cook gently until just warmed through, about 2-3 minutes. Do not overcook.
- Deglaze with Cognac and cook for 30 seconds.
- Transfer the mixture to a food processor. Add remaining Butter, Heavy Cream, and Seasoning. Process until extremely smooth and silky.
- Strain through a fine-mesh sieve lined with cheesecloth. Chill completely.
- Roll out Puff Pastry to a rectangle large enough to encase the pâté. Place the pâté in the center of the pastry.
- Wrap the pastry around the pâté, sealing the edges. Decorate with pastry scraps. Brush with egg wash.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown. Let cool slightly before serving.
