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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