Chicken Liver And Brandy Pâté

• 6 tbsp (3/4 stick) butter
• 10 oz chicken livers. trimmed
• 4 oz button mushrooms, sliced
• 2 None green onions, finely chopped
• 1 clove garlic, crushed
• 1/3 cup brandy
• 1/2 pkg (4 oz) cream cheese, chopped, at room temperature
• 2 tsp chervil, chopped, plus additional chervil leaves, to garnish
• None None Melba toast, crackers or French bread, to serve

1. Melt 1 1/2 tbsp of the butter in a large skillet on medium heat. Cook liver in 2 batches 3-4 mins each, until just browned. Remove from pan and set aside.
2. Melt 1 1/2 tbsp of the butter in same pan on high heat. Saute mushrooms, onions and garlic for 3-4 mins. Add brandy and bring to a boil. Reduce heat to low; simmer, uncovered, for 8-10 mins, until mixture reduces by half.
3. Combine livers, mushroom mixture and cream cheese in the bowl of a food processor. Process until smooth. Transfer to a bowl. Fold in chopped chervil.
4. Spoon mixture into a serving dish and smooth top. Top with remaining 3 tbsp melted butter and chervil leaves. Refrigerate until ready to serve.
5. Serve with Melba toasts, crackers or French bread.

butter, chicken livers, button mushrooms, green onions, clove garlic, brandy, cream cheese, chervil, melba

Taken from recipes-plus.com/api/v2.0/recipes/35521 (may not work)