Ingredients
1 LB Chicken Liver
1/4 LB Butter
1 small, minced Garlic Clove
3/4 tsp. Salt, divided
3/8 tsp. Pepper, divided
3 T Brandy
1 Package Cream Chees (room temp)
2 T Mayonnaise
1 T Worcestershire
1 tsp. Lemon Juice
1/8 tsp. Ground Nutmeg
Dash Cayenne
Preparation
Wash & dry chicken livers. Trim & cut into pieces. Heat butter in large skillet & cook livers & garlic, stirring constantly til livers are lightly browned but still pink inside, about 3-4 minutes. Sprinkle with 1/4 tsp salt & 1/8 tsp pepper. Remove from heat. Remove livers with slotted spoon & set aside. Add brandy to pan & stir to scrape up all browned bits. Pour brandy & drippings into blender. Cut up cheese & add to blender with mayo, worcest. sauce, lemon juice, 1/2 tsp salt, 1/4 tsp pepper, nutmeg & cayenne. Blend til smooth. Add livers a few at a time, blending til smooth after each addition. Refrigerate several hours.
