Title: Colorado pate
 Categories: Appetizers
      Yield: 6 servings
 
           Jim Vorheis
    1/4 lb Butter
      1 lb Chicken livers
      1 md Onion, chopped
      3    Shallots, chopped
    1/2 ts Thyme
    1/2 ts Rosemary
      1    Bay leaf
     12 lg Fresh mushrooms, chopped
    1/4 c  Brandy
    1/2 ts Salt
    1/8 ts Pepper
 
  In a large skillet, melt the butter.  Add chicken livers, onion and
  shallots.  Stir over medium heat about 10 minutes.  Add spices and
  mushrooms.  Stir frequently while cooking for 5 minutes. Discard bay
  leaf and pour mixture into blender.  Pour in brandy, salt and pepper.
  Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish
  with parsley. Serve with melba toast rounds.
  
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis