Chicken Liver Pate

1. 2 Tbsp unsalted butter
2. 3 small onions, chopped
3. 3 cloves garlic, minced
4. 1 1/2 lb chicken livers, trimmed
5. 4 hard-boiled eggs, chopped
6. 1/4 tsp nutmeg
7. 3/4 tsp allspice
8. 1/3 cup brandy
9. 1/2 cup plus 3 Tbsp unsalted butter, melted

Melt butter in a heavy nonstick skillet over medium heat. Saute onions and garlic about 4 mins, stirring until onions soften. Stir in livers and cook 3-4 mins, stirring until livers are browned and just cooked throughout. Transfer mixture to a food processor or blender. Add chopped eggs and spices and process until finely chopped. With motor running, add brandy and melted butter and process until smooth. Transfer mixture into a serving bowl. Cover and refrigerate until firm. Serve with melba toast and vegetable sticks, if desired. serves 8.