Real Chicken Liver Pate

I tried to make this the other day for a party on New Year's Eve but did not have the recipe. It is very good, very fattening, and when I bring it to a party, there is never any left to take home. I am putting it up here so I can find it again wherever I am.

Basically from Julie Dannenbaum's "Creative Cooking School".

Ingredients:

1 lb. chicken livers
1 1/4 cups unsalted butter
1 1/2 cups finely chopped Bermuda onions
1 teaspoons salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons brandy
1/4 cup sour cream
1 teaspoon Spice Parisienne or allspice
1 tablespoon Benedictine
1 tablespoon lemon juice
2 tablespoons chopped black truffles or crushed pistachios

(I have never bothered with the Benedictine, truffles or pistachios. However, flaming the brandy is fun.)

Wash the chicken livers and pat dry. Melt 1/4 cup butter in large skillet over high heat, when foaming stops, add the chicken livers and brown. When turning over, add the onions and cook until the onion is wilted. Remove from heat, add salt and pepper and flame with brandy. (I use a long handled buttermelter, warmed, to pour from.)

Then stir in sour cream, spices and Benedictine. Puree nicely and chill at least 30 minutes. Beat 1 cup butter in mixer until light and creamy. Add chilled chicken liver mixture and continue beating until smooth. Season for taste and add in lemon juice and truffles or pistachios if you are using them. Chill in refrigerator for several hours or overnight. Keeps well, but you need to put Saran wrap, aspic or butter on top to keep it from darkening. Let stand a while at room temperature before serving.