1 (2 oz.) can mushrooms, chopped
1 (4 1/4 oz.) can liver pate
4 oz. melted butter
2 tbsp. brandy

Sauté mushrooms in a little butter until slightly brown. Do not dry out. Blend mushrooms, liver and butter and then add brandy. Chill in refrigerator overnight. Butter will rise to the top of crock and form a thin covering for the pate.