Melt the butter and reserve half.

Put the chicken livers and the garlic with black pepper, mixed herbs and salt into the butter and saute gently until cooked. Chicken livers should be slightly pink inside.

Take the livers out of the juices and blend, leaving the juices in the pan.

Chop the onion and cook in the chicken liver juices with the sugar.

When cooked blend with the chicken livers.

Add the remaining butter plus sherry and cream and plenty of chopped parsley.