Chicken liver pâté
Clean the livers thoroughly. Fry in a large frying pan over a medium-high heat with the butter and brandy.
In a blender or food processor, purée the livers, eggs, onion and any cooking juices in the pan. Transfer the mixture to a serving dish. Cover with foil, then put a weight such as a plate on top. Chill overnight.
Serve at room temperature.