Chicken Liver Pate Prep Time: 10 minutes Cook Time: 10 minutes Servings: 16 Serving Size: 2 tablespoons Ingredients - 8 ounces butter - 1 pound chicken livers, trimmed - 1 small onion, finely chopped - 1 clove garlic, minced - 1/2 teaspoon dried thyme or marjoram - 1/4 cup brandy, cognac or sherry - salt and pepper    An easy, elegant appetizer.   Directions	1

	Cut 7 tablespoons butter into small pieces and refrigerate. Melt the remaining 1 tablespoon in a heavy skillet. Add onion, cook 3 - 4 minutes, stirring occasionally. Salt and pepper livers and add to onions. Cook about 3 minutes each side, or until centers are just slightly pink. Don't overcook. Stir in garlic, herbs and brandy. Cook  3 minutes. Let cool for several minutes, then put into food processor. With processor running, add butter a few pieces at a time. Process until smoothly pureed. Taste for seasoning. Spoon into a bowl, cover and chill to firm up and develop flavor. Serve cold or at room temperature, on crackers, toast or crusty bread.	2