3/4 c  Butter or margarine
1 lb Chicken livers
1 md Onion, minced
2 tb Brandy
1/4 ts Salt
1/8 ts Pepper

Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and
cook, stirring often, until livers are tender but still pink inside, about
5 minutes.

In blender or food processor blend liver-onion mixture until smooth,
scrapping the sides occasionally.

In same skillet, melt the remaining butter, adding to liver-onion mixture
with remaining ingredients, blending well. Pour into small bowl or crock,
cover and refrigerate for several hours or overnight.