Chicken Liver Pâté

Preparation

1. Step 1

   Cook chicken livers in large pot of simmering salted water until tender and cooked through, about 10 minutes. Drain chicken livers; cool.

   Step 2

   Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add brandy and bring to boil. Remove from heat. Cool completely.

   Step 3

   Finely grind livers, onion mixture, anchovies and remaining 1/2 cup butter in processor. Add allspice, nutmeg and cayenne pepper and process mixture until smooth. Season to taste with salt and pepper. Transfer to serving bowl. Refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep refrigerated.)

   Step 4

   Garnish pâté with lemon slices and watercress. Serve pâté with crackers and baguette slices.