1/2 c. sweet butter
1 lg. onion, sliced (1 c.)
1 1/4 lb. chicken livers
1 hard cooked eggs
1 1/2 tbsp. cognac
1/2 tsp. salt
Dash of pepper
Chopped green onion

In 2 tablespoons hot butter in skillet, saute sliced onion until tender, about 10 minutes. Remove from skillet.

Heat remaining butter in same skillet. Add chicken livers, and saute over medium heat 3-5 minutes, or until golden brown. Liver should be pink inside.

Put half the sauteed onion, chicken livers, egg, and cognac in blender; blend at low speed just until smooth. Turn into bowl. Repeat with rest of onion, livers, egg and cognac. Stir in salt and pepper. Turn into crock or small bowl. Refrigerate, covered, until well chilled - overnight. To serve, garnish with green onion. Serve with toast or crackers. Makes 3 cups.