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| 2 Esslöffel | butter unsalted |
| 3 klein | onions chopped |
| 3 | cloves garlic minced |
| 1 1/2 x ca. 450 g | Chicken livers; trimmed |
| 4 | eggs hard-boiled, chopped |
| 1/4 Teelöffel | nutmeg |
| 3/4 Teelöffel | allspice |
| 1/3 Tasse | Brandy |
| 1/2 Tasse | Plus 3 Tbs. unsalted butter; melted |
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Prep: 15 min, Cook: 10 min, plus refrigeration time.
Melt butter in a heavy nonstick skillet over medium heat. Saut, onions and garlic about 4 minutes, stirring until onions soften. Stir in livers and cook 3-4 minutes, stirring until livers are browned and just cooked throughout. Transfer mixture to a food processor or blender. Add chopped eggs and spices and process until finely chopped. With motor running, add brandy and melted butter and process until smooth. Transfer mixture into a serving bowl. Cover and refrigerate until firm. Serve with melba toast and vegetable sticks, if desired.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
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