Curried Chicken Liver Pate

• 1 onion, thinly sliced
• 2 1/4 sticks unsalted butter, cut into 1-tablespoon pieces
• 1 lb chicken livers, trimmed and rinsed
• 2 teaspoons curry powder
• 2 teaspoons paprika
• 1 1/4 teaspoons salt, or to taste
• 1/2 teaspoon black pepper
• 3 tablespoons brandy
• Accompaniment: baguette slices oven-toasted with olive oil, salt, and pepper

1. Cook onion in 4 tablespoons butter in a large heavy skillet over moderate heat, stirring, until softened.
2. Stir in livers, curry powder, paprika, salt, and pepper and cook, covered, over moderately low heat, stirring occasionally, until livers are barely pink inside, about 10 minutes.
3. Remove from heat and add brandy.
4. Puree warm mixture in a food processor with remaining butter until smooth.
5. Pour into a 3 1/2-cup terrine and cover surface with plastic wrap.
6. Chill until firm, at least 3 hours.

onion, butter, chicken livers, curry powder, paprika, salt, black pepper, brandy, accompaniment

Taken from www.epicurious.com/recipes/food/views/curried-chicken-liver-pate-103042 (may not work)