Chicken Liver Pate - cooking recipe

Ingredients

1 lb. chicken livers
1 small onion, chopped
dredging flour
salt and pepper to taste
1 Tbsp. brandy extract
1/4 c. butter

Preparation

Add salt and pepper to flour.
Rinse chicken livers and pat dry.
Dredge chicken livers in flour mixture and set aside.
Saute onion in 1/2 of the butter until light in color.
Add rest of butter to pan and then chicken livers.
Cook until lightly crunchy on outside.
Transfer 1/2 of mixture to food processor; add 1/2 tablespoon brandy.
Process until finely chopped.
Repeat same for mixture in pan.
Mix together and refrigerate for 2 hours before serving.