Saute 1 pound onions in 2 tablespoons chicken fat. Add 1 pound chicken livers (trimmed, washed, and membranes removed and dried). Cook onions and livers, uncovered, until livers lose their pinkness. Add 1 teaspoon salt and 1/2 teaspoon pepper. Grind mixture with 3 hard-cooked egg yolks. Add a few tablespoons brandy. Store in bowl with a thin layer of chicken fat (top and bottom). Unmold; surround with watercress, radish roses, and crackers. This freezes beautifully.