1 c. butter
1 lb. chicken livers
1 med. onion, quartered
1/2 tsp. curry powder
1/2 tsp. paprika
1/8 tsp. salt
1/8 tsp. black pepper
1 tbsp. cognac or white wine

1. Melt 1/2 stick of butter (1/4 cup) in saucepan. Add chicken livers, onion, curry, paprika, salt and pepper. Cover and cook over low heat for 10 minutes.

2. Blend the mixture in a blender until smooth. Add the cognac or wine and remaining 1 1/2 sticks of butter which has been cut in chunks. Blend until smooth.

3. Pour into serving dish and chill until firm.

4. Garnish with thinly sliced red onion and serve with crackers.