1/4 lb. butter (Land O' Lakes, of course)
1 onion, chopped
1 lb. chicken livers
1/2 lb. chopped ham
1/4 c. fresh tarragon, chopped
1/4 c. fresh basil, chopped
1 tsp. dry mustard
1/2 tsp. mace
1/4 tsp. powdered cloves
1/2 tsp. freshly ground pepper
Pinch of cayenne pepper
Salt to taste

Melt butter in skillet. Add onions and saute until soft. Stir in livers and cook over medium-high heat for 3-4 minutes. Add chopped ham. Cook, stirring, until livers are cooked. Drain off extra liquid and set aside. Add tarragon and basil to liver-ham-onion mixture. Let cool. Put mixture through food processor and place in mixing bowl. (Fresh herbs will not be ground very finely.)

Pour brandy into skillet and scrape up bits from bottom of pan over low-medium heat. Add to mixture, along with remaining ingredients. Blend until smooth. If mixture is too dry, add liquid, 1 tablespoon at a time until proper consistency. Pack into a mold and chill until set. Serve unmolded with crackers, French bread or dark rye bread. Great garnishes: thinly sliced red onions and sour pickles, capers and stone ground mustard.