Chicken liver mould

Preheat the oven to 150 °C. Line an oblong ceramic dish or loaf tin, about 12 x 21 cm, with plastic wrap.
Bring the wine, port, brandy, onion, garlic and thyme to the boil. Simmer to reduce the liquid to about a third. Remove the sprigs of thyme and cool the sauce slightly.
Rinse the livers under cold running water and remove all membranes. Puré;e in a food processor until smooth and add the eggs one at a time while the machine is running. Add the wine mixture and butter and blend well. Season generously with salt and pepper.
Press through a sieve and turn into the prepared dish.
Cover with an aluminium foil lid and place in an oven pan filled halfway with boiling water.
Bake for 20 to 30 minutes (depending on the depth of the dish) until set but still tender. Leave the dish in the oven pan and chill overnight.
Turn out onto a cold serving platter and serve with melba toast or fresh bread.