Chicken Liver Pate - cooking recipe

Ingredients

1 c. butter or margarine
2 lb. chicken livers
2 medium onions, chopped
1 small tart apple, pared and grated
dash of thyme
3/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. brandy
3 hard-cooked eggs, chopped
parsley
crackers

Preparation

In large skillet melt 1/2 cup butter or margarine.
Add livers, onions, apple, thyme, salt and pepper.
Cook about 10 minutes until livers are grayish-brown and onions are soft.
Spoon mixture into food processor or blender container and process until smooth.
Cut remaining butter or margarine into 4 pieces.
Add with brandy to livers; process until smooth.
Spoon into 4 1/2 cup mold or tureen. Cover and chill.
(Can be made ahead to this point.)
Wrap well and freeze up to 1 month.
Thaw in refrigerator about 24 hours.
I separate the boiled eggs for the garnish.
Chopped yellows around outside, chopped whites around outside of yellow.