3 tablespoons butter

1 pound chicken livers, trimmed of fat

1/4 cup chopped onion

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground white pepper

1 teaspoon dry mustard powder

1/2 cup (1 stick) room temperature sweet butter, chunked

1 tablespoon brandy

1 loaf French bread

Melt butter in a medium skillet.  Add chicken livers, onion and garlic and cook gently over medium-low heat about 8 minutes or until liver is cooked through.  Allow to cool.

Place chicken liver mixture in a food processor.  Add salt, white pepper, dry mustard, sweet butter and brandy.  Puree until smooth.  Transfer to a small bowl.  Spread on a thin slice of French bread.  Enough for about 8 - 10 people.