Recipe - Myras Before-She-Kept-Kosher Pate

Three fourths cup Butter or margarine
1 pound Chicken livers
1 md Onion, minced
2 tablespoon Brandy
One fourth teaspoon Salt
1/8 teaspoon Pepper

Melt One fourth cup butter in skillet over medium heat. Add livers and onion and
cook, stirring often, until livers are tender but still pink inside, about
5 minutes.

In blender or food processor blend liveronion mixture until smooth,
scrapping the sides occasionally.

In same skillet, melt the remaining butter, adding to liveronion mixture
with remaining ingredients, blending well. Pour into small bowl or crock,
cover and refrigerate for several hours or overnight.