1 pound chicken livers
1/4 cup butter
1 large avocado, peeled and cut in 8 pieces
6 to 8 scallions, (white part only) cut in 1 inch pieces
1/4 c. brandy
1/2 c. softened butter, cut in pieces
1 1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/2 tsp. chili powder

Sauté chicken livers in the 1/4 c. butter over medium-high heat until livers are brown on outside but still red and juicy inside. Put chicken liver, avocado, scallions and brandy in food processor (with metal blade) or blender. Process until mixed to a smooth paste. Add softened butter, salt, and pepper. Blend till mixed. Transfer to serving bowl and keep covered to prevent discoloring; refrigerate. Spread on crackers or toast points.