Chicken Liver and Orange Pate

• 1-1/2 lbs (.7 kg). chicken liver
• 2 oz (56 grm). butter
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 5 Tbsp (70 ml) cream
• Brandy to taste
• 2 oranges, peeled, seeded, and chopped

1. Fry chicken liver, onion, and garlic in butter.
2. When cooked, add cream, oranges, and brandy, and puree in blender or food processor.

chicken, butter, onion, clove garlic, cream, brandy, oranges

Taken from online-cookbook.com/goto/cook/rpage/0004A0 (may not work)