Chicken Liver Pate

Heat the vegetable oil and 2 tablespoons of butter in a heavy saucepan. Add onions, apples and seasonings and sauté until lightly brown. Cover and simmer for 3 minutes until apples are soft. Remove mixture from pan and set aside. In same pan, sauté the chicken livers, adding a little more butter if necessary. But do not overcook them. Heat the brandy, set aflame and pour over the chicken livers. when flame dies out, add the onion and apple mixture. Mix well and let cool. Then put mixture into food processor, add the stick of soft butter, a little at a time, and puree until smooth. Put it into a dish or an oiled 2 cup mold. Chill for several hours or overnight. It would keep for 4 days in the refrigerator and it could be frozen. It is much better made a day ahead.