In a skillet, soften the shallots in 45 ml (3 tablespoons) of butter over low heat, about 10 minutes, without browning. Add the livers and cook for 1 minute, stirring. Add the Pastis and cook until the livers are just pink in the centre.
Pour the entire content of the skillet into a blender and purée with the remaining butter and cream. Season with salt and pepper.
Pour the mixture into a 250 ml (1 cup) ramekin of or two 125 ml (1/2 cup) ramekins. Refrigerate for at least 4 hours. Serve with fresh or toasted bread.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.