Chicken Liver Pate - cooking recipe

Ingredients

2 c. butter or margarine
2 lb. chicken livers
2 medium onions, quartered
1 tsp. curry powder
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. cognac
1 1/4 c. pimiento-stuffed olives, sliced (optional)

Preparation

Melt 1/2 cup butter or margarine in saucepan.
Add chicken livers, onions, curry powder, paprika, salt and pepper.
Cover and cook over low heat for eight minutes.
Blend mixture in electric blender or food processor until smooth.
Add the cognac and remaining butter and blend in.
Chill until firm either in a terrine or mold the mixture into the shape of a pineapple and completely cover with the sliced olives.
Cap with a fresh pineapple top, if desired.