3tablespoonsMarsala or brandy (or something similar)
Sweat the shallot in a pan over medium-low heat with 1 tablespoon of the butter. You want it soft, but not browned. Add the livers and cook, stirring often, just until browned on the outside, maybe 3 minutes.
Sprinkle salt and the flour over everything and toss to combine. It'll get a bit gunky, but that's OK. Cook this gently over medium-low heat for about 3 to 4 minutes, just to cook out the raw flour taste. Add the brandy or Marsala and use a wooden spoon to scrape up any browned bits.
Move all this into a blender, along with the white pepper. Let this cool for a minute or three, then pour in the heavy cream and start to puree the pate. Once it's going, drop the rest of the stick of butter in one tablespoon at a time, waiting for it to incorporate before adding the next one.
Pack the pate into jars or ramekins immediately, while the pate is still hot. You will want to chill it thoroughly before serving.