1 lb. chicken livers
2 tbsp. butter
1 med. onion, minced
1 tsp. thyme
1/2 tsp. mace or cloves or allspice
1/2 C. Brandy or Port
Saute livers in butter and remove to food processor. Add more butter to the pan and saute minced onion with the thyme and cloves. Add Brandy and cook down; add to chicken livers and process until smooth.
This a great on crackers when cool. Be sure to cover tightly as the pate will darken (but not spoil). It will keep in the fridge for at least 5 days because of the Brandy.