Pate Gourmet - cooking recipe

Ingredients

6 Tbsp. salted butter
1/2 c. chopped onion
1 lb. chicken livers, cleaned and halved
1/4 c. cognac
2 to 4 Tbsp. heavy cream
1/4 lb. sweet butter (1 stick)
1 tsp. sherry
1 1/2 tsp. salt
1/4 tsp. curry powder

Preparation

In large skillet, melt 1/2 the salted butter; in it, saute the onion over moderate heat for about 8 minutes, or until soft and transparent but not brown.
Transfer to Cuisinart.
In same skillet, melt remaining salted butter.
Add chicken livers; cook over quite high heat for 3 to 4 minutes, stirring and tossing the chicken livers almost constantly, until they are brown on outside but still slightly pink within.
Pour cognac over them, ignite and let the flame burn out.