Serious Eats - seriouseats.com

I think this recipe needs a warning label. After the cooked chicken livers are drained and mixed with flavorings, the brandy in which the raw liver had soaked is added to the pate without cooking it. Whatever bacteria might have migrated from the meat into the marinade would be blended right in to the finished product! Surely there should be an extra step requiring boiling the marinade briefly (in a pyrex cup in the microwave, for example?) before blending it into the pate. No recipe should ever mix juice from raw meat into a cooked meat dish.