This is indeed an excellent recipe created by Jacque Pepin. I really don't understand the necessity of copying it verbatim here since it is easily found on the Food & Wine thread. A note to all - NEVER substitute margarine for ANYTHING especially in a quality recipe. I have made this basic recipe many times to rave reviews. I use a high quality Irish butter and Hennessey cognac. Anything worth doing is worth doing well. Because of the suggested margarine substitution, I must rate you a 1 - it must be your shame to bear... ;-)
I just made this using dried Thyme, sea salt and Curvoisier brandy. Proportions according to the recipe. It is very mild and nice but I think it would be just perfect with fresh thyme, next time I will try just that.
So smooth patÃ©! But then, there is more butter than chicken livers in this decadent recipe. Very classy appetiser with Champagne, simply served on slices of crusty baguett. Onion jam goes really nicely with this, too. Or if I had some black truffles, I would chop some in the patÃ©.