It is a English recipe. For me very tasty.
Heat the oil in a frying pan, add the shallots, garlic, thyme, marjoram, and cook until softened, add the cognac or brandy . When the cognac has reduced, remove everything from the pan and put aside. Cook the livers in the same pan over a medium heat until pale brown on the outside.
Put the cooked livers with the shallot mixture.
When the mixture is cool, put everthing into food processor with the butter and processuntil smooth.
Transfer to the earthenware dish put to the fridge for 4 hours.
After 4 hours pour over the clarified butter and put back in the fridge for 1 hour.
Serve the pate with toast or crusty brown bread.