Cook the livers only just through, then blend them warm with cold butter — warm liver and cold fat is what emulsifies; both warm and it goes oily. Press it into a jar and cover the top with a film of melted butter if it is to keep more than two days.
It did not make it into the plan for these seven days.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.