Take some chicken livers, it doesn't matter how much; some, and gently fry off in butter.
Blend with cream, at something like a 1:3 ratio of cream to livers.
Spoon into ramekins and seal with melted butter poured over the top and garnished with a thin slice of lemon, sprinkle of Allspice, some green peppercorns and a sprig of dill.
Serve with crisp lettuce leaves.
