Gently cook onion and garlic in butter over low heat until completely soft and translucent—no caramelizing. Stir in cream and let the mixture cool.

Put livers and the cooled cream mixture into a blender and blend until smooth—adding salt and pepper to taste. (Adam tastes it raw, but you can also fry a small bit in a frying pan to check saltiness) Remember that salt flavor is lessened by cold temperatures. Pass the mixture through a fine sieve to remove any lumps or bits.

Prepare a pâté terrine pot by greasing thoroughly with butter. You may also use several smaller ramekins.

Bake, covered, in a water bath (the water should come up to half the height of the container) at 325° for about 30–40 minutes, until the center is still a bit jiggly, just as for a perfect cheesecake or custard. It will continue to cook once removed from the oven.

Chill completely and allow to set up overnight. Remove from the container and plate, or serve in its baking dish. Use within the week, or wrap tightly and freeze for a future date.

Serve with toasted baguette or crackers, crunchy little pickles such as French cornichons, pickled beets and shallots.