Chicken Liver Pâté
French Style Liver Pâté  -- Potted Pâté

Potted Chicken Liver Pâté is a feature in the summer for an Italian picnic of dried sausages, marinated mushrooms, fresh tomatoes, freshly baked baguettes, mozzarella, pesto and several good bottles of wine.  If potted in small individual serving sized ramekins, it can make a nice starter course with a couple slices of French bread. Very easy to make and very versatile. 

3/4 cup butter
1 pound chicken livers
1 medium onion, minced
2 tablespoons brandy
1/4 teaspoon salt
1/8 teaspoon pepper

1. In 10-inch skillet over medium-high heat, in 1/4 cup hot butter, cook chicken livers with onion until chicken livers are tender but still pink inside, about 5 minutes, stirring often.

2. In covered blender container at low speed, blend moisture until smooth, stopping blender occasionally and scraping sides with rubber spatula.

3. Meanwhile, in same skillet over low heat, melt remaining butter; add to chicken-liver moisture with brandy, salt and pepper; blend well. Spoon into small pots; cover; refrigerate.