Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as an hors d'oeuvre

　　1/2 stick (1/4 cup) cold unsalted butter

　　1/4 cup chopped onion

　　5 ounces chicken livers (about 1/2 cup), rinsed, patted dry, and chopped coarse

　　3/4 teaspoon curry powder

　　1/2 teaspoon paprika

　　1/2 teaspoon salt

　　1 tablespoon brandy

　　Accompaniments: crackers and fresh pear slices

　　

Step 1

In a 9-inch skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook onion and chicken livers with curry powder, paprika, and salt, stirring, 1 minutes. Cover skillet and cook mixture, stirring occasionally, 8 minutes more, or until livers are just cooked through. Add brandy and cook,stirring, 1 minute.

　　

Step 2

Remove skillet from heat and in a food processor purée mixture with remaining 3 tablespoons butter, cut into pieces, until smooth. Transfer pâté to a 3/4-cup ramekin and smooth top. Pâté may be served immediately (texture will be mousse-like) or chilled, its surface covered with plastic wrap, at least 2 hours and up to 5 days. Bring pâté to room temperature before serving.

　　

Step 3

Serve pâté with crackers and pears.