​Chicken Liver Pate

Saute livers in 1/2 butter over low for 20 min. Warm brandy, pour over livers and ignite. When flame dies, puree livers w onion, salt, mace, mustard, pepper and 1/2 butter. Chill. Makes 2c.

Chicken Livers 1lb
Brandy 3T
Onion 3T, grated
Salt 2tsp
Mace 0.5tsp
Mustard 0.5tsp, dried
Pepper
Butter 0.75c