2 c  Chicken livers, cleaned
1/4 ts Marjoram
3/4 c  Sweet butter, room
-temperature
1 tb Brandy
2 tb Dry sherry
2 tb Chopped truffles (optional)

Simple Pate xxxxxxxxxxx

salt and pepper to taste

Cover chicken livers with water, salt lightly and birng to boil. Draim
immediately and rise livers in cold water until chilled thoroughly. Drain.
Add marjoram. Puree livers with suitable machine or pass through a fine
wire sieve. Add remaining ingredients and blend well. Taste and adjust
salt. Serve well-chilled.