This Month's Recipe

Melt butter slowly in a large skillet. Add onions to skillet and cook slowly - do not brown. Wash, drain chicken livers and add to butter / onion mixture. Continue cooking slowly until livers begin to brown slightly. Add nutmeg, cinnamon, salt and pepper to taste. Add brandy and cook another minute.

Cool mixture slightly and process in blender until smooth. Strain through fine strainer and pour into one or two well-buttered molds or terrines. Chill for at least 8 hours. Set the molds in warm water to loosen and turn out on a bed of Romaine lettuce. Serve with crackers or toasted French bread.

Makes a little over one quart.

For variation, you can add cooked bacon or onion bits to the pâté. Mix in just before placing in mold. If placed in a tight container, pâté keeps under refrigeration for three to four days very nicely. Much longer than that and it starts to discolor. So, watch how much you make. The amount presented here is for a party.

In addition to being an appetizer, pâté makes an excellent breakfast dish - the pâté spread on toasted crusty French bread, some fresh fruit and tea or coffee will satisfy your morning appetite.

Bon Appetit!