Instructions: Combine livers, bacon, mushrooms, onions, 1/2 cup of the butter, thyme and bay leaves in large frypan. Saute over med. high heat 10 to 15 minutes or until cooked and any liquid has evaporated. Ad brandy. remove and discard bay leaves. Place liver mixture and e. milk in blender container. Cover and blend until smooth; cool. Cream remaining 1/2 cup butter, gradually beat in chicken liver puree. Turn into serving bowl; cover and chill until firm.

Serve with Melba toast or French bread.

Makes about 3 1/3 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.