Jim Vorheis 1/4 lb Butter

1 lb Chicken livers

1 md Onion, chopped

3 Shallots, chopped

1/2 ts Thyme

1/2 ts Rosemary

1 Bay leaf

12 lg Fresh mushrooms, chopped

1/4 c Brandy

1/2 ts Salt

1/8 ts Pepper

In a large skillet, melt the butter. Add chicken livers, onion and shallots. Stir over medium heat about 10 minutes. Add spices and mushrooms. Stir frequently while cooking for 5 minutes. Discard bay leaf and pour mixture into blender. Pour in brandy, salt and pepper. Blend 2 minutes, then pour into a 2 cup souffle dish. Chill. Garnish with parsley. Serve with melba toast rounds. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis