Instructions: In small skillet, saute onion in 2 tablespoons butter until tender, but not browned. Add remaining butter and livers. Cook quickly until browned on all sides. Add mushrooms and cook 3 minutes longer. Turn liver mixture onto board and chop until fine. Scrape into bowl and add cognac, breadcrumbs, salt and pepper, eggs, allspice and parsley. Mix; allow to cool.

Preheat oven to 375 degrees. Place 2 sheets of phyllo pastry on cloth; brush with melted butter and top with 2 more sheets of pastry. Brush with butter and add 2 more sheets, up to 10 may be used if desired.

Mold liver mixture into a sausage shape along longest side of pastry and roll like a jelly roll. Lift carefully and place seam side down on a baking sheet. Bake until crisp and golden, 30 to 40 minutes. Serve immediately.

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