| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Appetizers | 2 | Servings | |
INGREDIENTS
| 3/4 | c | Butter or margarine |
| 1 | lb | Chicken livers |
| 1 | md | Onion, minced |
| 2 | tb | Brandy |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 5 | minutes. |
INSTRUCTIONS
Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight.
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