Title: Myra's Before-She-Kept-Kosher Pate
Categories: Poultry Appetizer
Yield: 2 Servings

3/4	c	Butter or margarine
1	lb	Chicken livers
1	md	Onion, minced
2	tb	Brandy
1/4	ts	Salt
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.

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