Myra's Before-She-Kept-Kosher Pate

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.