8 oz chicken livers, cleaned, trimmed, and cut in half
8 oz butter
1-2 fat cloves garlic
2 tablespoons brandy
2 tablespoons medium sherry (the kind you keep for making trifles or for when Aunt Mildred comes)
salt pepper nutmeg
Whizz the onion and garlic in a food processor until finely chopped, and then saute them in 6oz of the butter until soft.
Add the chicken livers, and cook for a few minutes until browned on the outside, but still pink in the middle. Add generous amounts of salt, pepper, and nutmeg. Tip into the food processor.