4 tbsp. butter
½ pound butter
1 pound chicken livers, trimmed
1 large red onion, peeled and chopped
½ c. sour cream
3 tbsp. Courvoisier (or other brandy)
¾ tsp. allspice
salt and pepper to taste
1 c. cashew nuts, chopped

Melt 4 tablespoons butter in large frying pan, add chicken livers and sauté until cooked through, about five minutes. Remove livers with a slotted spoon and set aside. Cook chopped onion in the same pan, about three minutes or until transparent.

Purée livers and onion together in a food processor or blender. Add sour cream, Courvoisier (brandy), allspice, salt and pepper to taste. Purée again until well blended and smooth. Turn mixture out onto a cookie sheet and spread out with a spatula into a layer. Cover with wax paper and chill until slightly firm.

Cut remaining ½ pound butter into small pieces. Whip butter in a food processor or blender until light and creamy. Add chilled liver mixture, blending well. Add chopped cashews by hand. Spoon mixture into serving bowls and chill, but do not freeze.

Yield: About 3 ½ cups
Serve chilled paté with thinly sliced dills and French bread. This is wonderful!!

submitted by Kimberly Devlin