Livers Wash and cut . Garlic is cleaned and cut. In a pan heat the butter, fry the livers is about 5 minutes. Add garlic and simmer 2 minutes. Leave aside to cool. Pour into a blender along with the cream and ground. Transfer to a bowl. Add champagne, salt, pepper and sugar. Gently stir until a uniform mixture. Champagne pate becomes fluffy and soft. The pate is placed in a form greased with butter and bake for 30 minutes in a preheated 190C oven.