Take about 1 lb of chicken livers or mixed chicken, duck, pigeon or any game liver. Clean well and sauté in butter for 3 or 4 minutes. Remove the livers and to the butter in the pan add a small glass of sherry and a small glass of brandy. Mash the livers to a fine paste (they should be pink inside) with plenty of salt, black pepper, a clove of garlic, 2 oz of butter, a pinch of mixed spice, and a pinch of powdered herbs – thyme, basil, and marjoram. Add the liquid from the pan, put the mixture into a small earthenware terrine and place on the ice. Serve with hot toast.