French chicken liver pâté (L'Atelier Gourmet Food)

French chicken liver pâté

• 80 g onion (approx. ½ onion)
• 1 garlic clove
• 150 g unsalted butter cut into pieces
• 250 g chicken livers trimmed
• 60 g Port or Madeira wine
• 2 sprigs fresh thyme leaves only
• 1 sprig fresh rosemary leaves only
• 1 - 2 pinches sea salt
• 1 pinch ground black pepper

Port Jelly

• 1 gold strength gelatine leaf
• ice cold water to soak
• 100 g Port or Madeira wine
• bread of choice, to serve
• cornichons to serve