Chicken Liver Pate - cooking recipe

Ingredients

2 lb. chicken livers
1/2 c. onion
1/2 c. + 2 Tbsp. butter
1/2 c. cognac (any brandy)
1/2 tsp. salt
1/2 tsp. thyme
3 Tbsp. anchovy paste
1 (3 oz.) pkg. cream cheese

Preparation

Saute livers and onion in 2 tablespoons butter until liver is just cooked.
Put mixture through food grinder.
Heat cognac until reduced to 1/4 cup.
Blend with
liver mixture.
Beat in salt, thyme, anchovy paste, cream cheese and butter using electric mixer.
Chill until firm.
Can be rolled in chopped parsley after refrigeration.
Unmolds easily if you line mold with damp cheesecloth.