Choose your liver or other main protein and trim away any tough membranes or veins
Soak the liver in milk for 30 to 60 minutes if desired, then drain and pat dry
Sauté chopped onion, shallot, or garlic in butter until soft
Add the liver and cook briefly until browned outside but still slightly pink inside
Add herbs, salt, pepper, and optional spices such as thyme, nutmeg, or brandy
Cook until just done, then remove from heat
Let the mixture cool slightly
Blend or process the mixture with softened butter and optional cream until smooth
Taste and adjust seasoning
Press the pâté into a dish or mold
Smooth the top and cover with melted butter or clarified fat if desired
Chill until firm
Serve cold or at room temperature with bread, crackers, or pickles