1 lb. chicken livers
1 cube butter
Salt, onion, salt & pepper to taste
1 bay leaf
3 oz. brandy
3 celery stalks, sliced
1 tbsp. dry mustard

Boil livers in salted water with bay leaf and celery; drain well. Then chop livers and cream with butter, brandy and mustard. Add seasonings to taste. Spread on crackers for an excellent hors d'oeuvre.