Step 1

Sweat the shallot in a pan over medium-low heat with 1 tablespoon of the butter. You want it soft, but not browned. Add the livers and cook, stirring often, just until browned on the outside, maybe 3 minutes.

Step 2

Sprinkle salt and the flour over everything and toss to combine. It'll get a bit gunky, but that's OK. Cook this gently over medium-low heat for about 3 to 4 minutes, just to cook out the raw flour taste. Add the brandy or Marsala and use a wooden spoon to scrape up any browned bits.

Step 3

Move all this into a blender, along with the white pepper. Let this cool for a minute or three, then pour in the heavy cream and start to puree the pate. Once it's going, drop the rest of the stick of butter in one tablespoon at a time, waiting for it to incorporate before adding the next one.

Step 4

Pack the pate into jars or ramekins immediately, while the pate is still hot. You will want to chill it thoroughly before serving.