Chicken Liver Pate

• 1 cup butter or margarine, divided
• 2 pounds chicken livers
• 2 medium onions, chopped
• 1 small cooking apple, peeled, cored, and grated
• 2 teaspoons curry powder
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons brandy
• 2 hard-cooked eggs (optional)
• Fresh parsley sprigs (optional)

1. Melt 1/2 cup butter in a large skillet. Add livers, onion, apple, curry powder, salt, and pepper. Cook over medium-low heat, stirring occasionally, 30 minutes or until liquid is absorbed.
2. Spoon liver mixture into container of blender or food processor; process until smooth. Cut remaining butter into 4 pieces. Add butter and brandy; process until smooth.
3. Spoon mixture into a lightly oiled 3 1/2-cup mold. Chill several hours or overnight. Invert onto serving platter; garnish with chopped or sliced hard-cooked eggs and parsley, if desired. Serve pate with crackers.

butter, chicken livers, onions, cooking apple, curry powder, salt, pepper, brandy, eggs, parsley sprigs

Taken from www.myrecipes.com/recipe/chicken-liver-pate (may not work)