Gather all ingredients before starting recipe.

Peel and slice garlic and shallots, chop fresh thyme.

Grind all spices or use pre-ground spices and mix well to combine.

Heat a medium sauce pan over high heat, add a tablespoon of vegetable oil.

Add livers to hot pan. Season with spices and salt and stir to combine. Add shallots, garlic, thyme and sage and cook over high heat for 3-4 minutes or until the livers are medium rare.

Add 1 tablespoon of cognac and reduce until almost totally evaporated.

Remove livers from pan, draining any juices, and place livers on a plate. Refrigerate for 30 minutes, or until completely cool.

Replace pan to high heat and add 1/3 cup each of marsala and port, reduce by three quarters, then cool completely.

Combine chicken livers, port reduction and 1/2 pound of soft butter in food processor and process until smooth.

Turn chicken liver mousse into a fine sieve and press through.

Spoon mousse onto a sheet of cling wrap and roll into a log, twisting the ends until the mouse seems solid or store in a flip to jar until ready to serve.

Refrigerate for 3-4 hours, or until firm like hard butter,

Serve with toast and pickles or a spicy chutney.