Pashtet

• 3 tablespoons butter, softened
• 2 ounces slab bacon, chopped
• 1 medium onion, chopped
• 1 pound calf liver or chicken livers, picked over for veins and chopped
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon brandy or dry vermouth, plus more to taste
• Salt and black pepper to taste

1. Melt half the butter in a large skillet over medium heat.
2. Add the bacon and cook, stirring occasionally, until the fat melts, about 5 minutes.
3. Add the onion and cook until softened, 3 to 5 minutes.
4. Add the liver and cook just until it loses its pinkness.
5. Transfer the liver mixture with all the pan drippings to a food processor and add the nutmeg, brandy, and remaining butter; process until smooth.
6. Season with salt and pepper and more brandy if desired.
7. Press the processed liver mixture into a serving bowl, cover with plastic wrap, and chill for at least 3 hours.
8. Serve within a day, cold or at room temperature.

butter, bacon, onion, chicken livers, nutmeg, brandy, salt

Taken from www.epicurious.com/recipes/food/views/pashtet-385600 (may not work)