Chicken Liver Pate - cooking recipe

Ingredients

1 c. chicken livers
1 c. butter
1 small onion, chopped
1 clover garlic, crushed
1 Tbsp. chopped parsley
1 bay leaf
salt and pepper
3 Tbsp. brandy or Madeira

Preparation

Saute onion until soft in 3 tablespoons butter.
Add livers, garlic, bay leaf and parsley; saute 8 minutes or until livers are brown, but still pink inside.
Remove bay leaf and force the mixture through a sieve or puree it in a blender.
Beat in the remaining butter (reserving 1/4 cup) with the brandy.
Season with salt and pepper.
Spoon into a crock or dish.
Melt remaining butter and pour over the pate to seal it.
Chill for 24 hours before serving.
Serves 6.