Ingredients

• 1 lb butter (4 sticks)
• 1-1/2 lb chicken livers, washed, patted dry and halved
• 1 large onion, minced
• 1/2 cup tart apple. peeled and chopped
• 3 tbsps green onion, finely chopped
• 4 oz cognac, brandy or scotch
• 1 30z pkge cream cheese, softened
• 1 tbsp fresh lemon juice
• 2 tsps salt
• scant 1/2 tsp freshly ground black pepper

Directions

• Soften 2-1/2 sticks of butter in large bowl.
• Melt 3/4 stick of butter in heavy pan.
• Saute onion until soft, stir in apples and green onion.
• Cook for a few minutes and transfer to food processor.
• Add another 3/4 stick of butter to pan and add chicken livers. Stir for 3-4 minutes.
• Add brandy and stir for 3-4 minutes more.
• Place in food processor and allow to cool for 5 minutes.
• Add cream cheese and blend until smooth.
• Cool to room temperature.
• Beat softened butter until smooth and fluffy.
• Add chicken mixture slowly, beating well.
• Stir in lemon juice, salt and pepper.
• Fill crocks and refrigerate.