Holiday Pate

Melt butter.

Add onion and add chicken livers.

Cook 10 minutes, stirring occasionally.

Add 3/4 cup broth, sherry, paprika, allspice, salt, pepper and garlic.

Cook 5 minutes. Remove from heat and add the bourbon.

Soften the gelatin in the remaining 3/4 cup broth and cook over boiling water until dissolved.

Place the chicken liver mixture in a blender.

Blend until smooth.

Stir the gelatin and walnuts into the mixture. Turn into or 5 or 6 cup mold or into several small molds and chill until firm.

Can be frozen.