Myra's Before-She-Kept-Kosher Pate

Directions

1. 1

   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 m

2. 2

   Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes

3. 3

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

4. 4

   In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well

5. 5

   Pour into small bowl or crock, cover and refrigerate for several hours or overnight.