Chicken Liver Pate Recipe

500g  chicken livers
185g Butter (not margarine)
1 or 2 cloves garlic
1 large or 2 cloves garlic
1 large or 2 small onions
1/2 tsp. ground cloves
1 tsp. each dry mustard, nutmeg, mace, salt and peper
315 mls (1/2 pint) cream
1 or 2 table spoons. brandy, dry sherry r port
extra butter     

1.  Put butter, livers, spices, onion and garlic in frying pan and cok 8-10 mins. ( Never overcook livers as they harden)
2. Place in blender, blend till smooth
3. Beat in cream, add brandy or other sprit
4. Poor into mould, or individual pots, or bowl ( pref. glass or china keeps better)
5. When cold, pour over extra melted butter in thin layer.
6. Can be deep frozen