Instructions

1. Heat a large skillet over medium heat. Melt 2 tablespoons butter and add the shallots.
2. Saute the shallots for 5 minutes, or until golden brown and softened, stirring often.
3. Move the shallots to the perimeter of the pan and add the livers to the center. Cook 3 minutes per side, sprinkle with salt and pepper.
4. Add the sherry and thyme, turn the heat to medium-high, and bring to a simmer.
5. Cook until the liquid is almost gone, about 5 minutes.
6. Remove the thyme sprigs and transfer to a food processor. Turn it on and add the remaining butter 1 tablespoon at a time. Chill before serving.