APPETIZER: Very little work is involved to whip up this delicious home-made pate which is nice as an appetizer or snack.

CHICKEN LIVER PATE WITH HERBS:

1 lb. chicken liver

2/3 cup chopped onion                                               

2 tbsp. butter

                                                      

1 tbsp. minced parsley

¼ tsp. each of thyme and sage

1 garlic clove, minced                                                 

salt and pepper to taste

                                  

¼ cup brandy

Trim, wash and pat dry chicken liver.  In a large skillet over medium heat, melt butter. Add chicken liver together with parsley, garlic, thyme and sage. Cook mixture for 4 to 5 minutes, or until chicken livers are no longer pink.

Transfer mixture to the work bowl of a food processor fitted with steel blade. Add brandy, salt and pepper to taste; then puree the mixture.

Transfer puree to a round glass container, preferably with a close-fitting lid. If there's no lid, wrap the container with plastic wrap to seal. Refrigerate for at least 2 hours, or until it is firm, before serving. Serve on crackers or toast.