Title: Chicken liver pate
 Categories: Appetizers, Poultry
      Yield: 8 servings
 
     10    -minutes preparation time
     10    -minutes cooking time
      3    -hours chill time

MMMMM------------------------INGREDIENTS-----------------------------
      6 tb Butter
      2 md Onions; finely chopped
      1    Garlic clove; crushed
      1 lb Chicken livers, trimmed
           -halved
    1/2 ts Salt
    1/4 ts Thyme
    1/4 ts Tarragon
    1/8 ts Pepper; freshly ground
      2 tb Cognac; or brandy
 
  1.  In a large frying pan, melt 2 T of the butter over moderately low
  heat. Add onions and cook until onion i ssoft, about 5 minutes.  Add
  garlic and cook for 1 minute longer.  Transfer to a food processor or
  blender.
  
  2.  Melt remaining 4 T of butter in the same pan.  Add livers and
  saute over medium-high heat, tossing, until browned outside but still
  rosy inside, 3 to 5 mintues.  Sprinkle withk salt, thyme, tarragon,
  pepper, and Cognac.  Cook, scraping up any browned bits from the
  bottom of the pan, for 1 minute.  Scrap liver and pan juices into
  food processor.  Puree until smooth.  Scrape into a serving bowl or
  crock.  Let cool to room temperater. Cover and refrigerate until
  cool, several hours or overnight.
  
  From:  365 Ways to Cook Chicken.