- In a skillet over low heat, soften the shallots in 3 tablespoons of the butter, for about 10 minutes, without browning. Add the livers and cook for 1 minute, stirring. Add the pastis and cook until the livers are pink in the centre.
- Transfer to a blender and purée with the remaining butter and cream. Season with salt and pepper.
- Pour the mixture into a 1-cup (250 ml) ramekin of or two ½-cup (125 ml) ramekins. Cover and refrigerate for 4 hours or until the pâté is firm and completely chilled. Serve with fresh or toasted bread, if desired.