1 pound of liverwurst with bacon, casing removed 1/2 cup (2 sticks) of butter, room temperature 4 ounces of cream cheese, room temperature 1/4 cup of minced parsley 1/4 cup of minced onion 3 tablespoons of brandy 1 tablespoon of curry powder salt and pepper to taste crudités and crackers
Using electric mixer or food processor fitted with steel knife, beat liverwurst until softened. Add butter and cream cheese and blend until light and fluffy. Add parsley, onion, brandy, curry powder, salt, and pepper and mix well. Spoon into cheese crock or other serving container. Swirl top, cover, and chill. Serve with crudités and assorted crackers. Makes about 3 cups.
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