Myra's before-she-kept-kosher pate

2 servings

Ingredients

Quantity Ingredient
¾ cup Butter or margarine
1 pounds Chicken livers
1 medium Onion, minced
2 tablespoons Brandy
¼ teaspoon Salt
⅛ teaspoon Pepper

Directions

Melt ¼ cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes.

In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally.

In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight.

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