1/2 cup butter
4 ounces cream cheese
1/2 pound chicken liver
1 onion, small
2 tablespoons chicken broth
2 tablespoons brandy
1/2 teaspoon paprika
1/2 teaspoon salt
1 dash cayenne pepper
Bring liver, onions, chicken broth, brandy to boil. Cook 5 min. Put in blender. Add paprika, salt and cayenne pepper. Blend on high. Add butter and cream cheese. Pour in a mold or container. Let stand covered in fridge until firm about 3 hrs. Serve with crackers or party rye.