The liver is to marinate it in 2 tbsp of cognac or brandy and place in the refrigerator for at least 1 hour. In a saucepan heat the olive oil and place the liver, chopped into large chunks onions and carrots cut washers. PS the original carrot in the recipe of pate is not included, but her pate is much softer and the color is beautiful and saturated)

Fry everything on high heat for 5-7 minutes and pour the remaining 2 tbsp of cognac, to give the alcohol to evaporate. Dig a lid and simmer for another 10 minutes until cooked carrots. All the liquid should evaporate. Remove the skillet from the heat, give the liver to cool and add the cream thyme 1/4 tsp PS If you cook without the carrots, then cover is not necessary and the extinguishing time reduced to 5 minutes.

Punching all in a blender. Season with salt and pepper, add the nutmeg and mix well.

Melt the butter and add the remaining thyme.

Place the pate into bowls and pour the oil. Send for a few hours in the fridge and give the pate to "Mature". Serve with fresh baguettes, toasts or crackers. I still really like it with grapes and rose dry wine mmm... help yourself!