i rarely follow a set 'recipe' - it takes something like a sponge cake for me to start measuring everything properly, but here's a pate recipe
1kg chicken liver, deveined
2 tablespoons butter
up to 300ml cream
roughly 2 tablespoons of your favourite fresh herbs - i'd suggest thyme, sage or rosemary
salt and fresh cracked black pepper to taste (be generous with the pepper)
1/3 cup (at a guess - this is all down to how *you* want it) of port, sherry or brandy. i personally prefer port or sherry - more flavour than brandy in the end.
fry the liver over medium heat in the butter until the very center is just pink - you don't want blood, but you don't want a dry, overcooked, tasteless mess.
put the herbs, salt, pepper and alcohol in about 5 minutes before the end, and turn the heat up to boil it - to evaporate some of the liquid off.
put the entire contents of the pan in a food processor (check with the missus that it can handle hot liquids first
), and add a swig of the cream to help it if it's too dry to process. blend it very well, stopping to scrape out the corners with a spatula if needed. add enough cream to make it just a bit runnier than you want it - when chilled it will thicken a lot with the butter and cream in it. season it with more salt/pepper/herbs to taste at this point if you want. you really can go heavy on the seasonings, remember it's usually eaten as a small amount on a cracker, you want to get the flavour through. i like it with a "dip" consistency rather than a hard jelly consistency - but it's all up to you.
although, i really enjoy it spread across pieces of fresh baked crusty bread, instead of on crackers.