CHICKEN LIVER PATE 4 Tbsp Chopped Onion ˝ cup Butter 1 Lb Chicken Livers 6 Tbsp warm brandy 4 Tbsp Heavy Cream Pinch of dried Tarragon Salt & Pepper to Taste Cook the onion in one tbsp of butter until soft, remove from pan. Add remaining butter and sauté the chicken livers over a hot fire for 4-5 minutes. DO NOT OVERCOOK . Pour the brandy over the livers and ignite. Remove the pan from the heat and add the onions to the livers. Add the cream, tarragon, salt & pepper. Pour mixture in small quantities, into a blender and blend until smooth and creamy. Pour mixture into a bowl and chill at least four hours before serving.