Myra's before-she-kept-kosher pate
Yield: 2 servings
Ingredients:
- 3/4 c Butter or margarine 2 tb Brandy
- 1 lb Chicken livers 1/4 ts Salt
- 1 md Onion
Instructions:
minced 1/8 ts Pepper Melt 1/4 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.
