1.Heat a pan over a medium heat. Pour a little of the melted butter into the pan, add half the chicken livers and cook for three minutes. The livers should be cooked on the outside and pink in the middle. Transfer them to a plate and repeat with the rest of the livers.
2.Flambe the pan at the end of the second batch and transfer to a blender and blend until smooth. Add the remaining butter and cream then season with salt and pepper.
3.Then put into 8 ramekins and leave to cool with cling film over the top.
4.Then melt some extra butter and pour over the pates to seal them.