3/4 c. butter
1 lb. chicken livers
1 med. onion, minced
2 tbsp. brandy
1/4 tsp. salt
1/8 tsp. pepper

In 20 inch skillet over medium heat in 1/4 cup hot butter, cook chicken livers with onion until chicken livers are tender but still pink inside, about 5 minutes stirring often. In covered blender container at low speed, blend mixture until smooth, stopping blender occasionally and scraping sides with spatula. Meanwhile, in same skillet over low heat, melt remaining butter; add to chicken-liver mixture with brandy, salt and pepper; blend well. Spoon into small bowl; cover; refrigerate.