2 c Chicken livers, cleaned
1/4 ts Marjoram
3/4 c Sweet butter, room
-temperature 1 tb Brandy
2 tb Dry sherry
2 tb Chopped truffles (optional)
Simple Pate xxxxxxxxxxx salt and pepper to taste Cover chicken livers with water, salt lightly and birng to boil. Draim immediately and rise livers in cold water until chilled thoroughly. Drain. Add marjoram. Puree livers with suitable machine or pass through a fine wire sieve. Add remaining ingredients and blend well. Taste and adjust salt. Serve well-chilled.