Tom'S Pate - cooking recipe

Ingredients

1 lb. chicken livers
1 tsp. thyme
2 bay leaves
1 stick melted butter
salt to taste
cayenne to taste
6 to 8 oz. soft cream cheese
2 Tbsp. brandy
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. Dijon mustard
3 egg whites, beaten until fluffy

Preparation

Boil livers with thyme and bay leaves for 20 minutes.
Put in blender with brandy, cloves, nutmeg, salt and mustard.
Pour in melted butter.
Scoop out and mix in a bowl with cream cheese. Add egg whites.
Chill one hour.