Hawaiian Pate

Course : Chicken
Serves: 6
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1 1/2 cups butter
1 medium Onion -- chopped
1 1/2 pounds chicken livers -- cut up
3/4 cup chicken broth
2 tablespoons dry sherry
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic -- crushed
1/3 cup brandy
1 cup chopped walnuts -- toasted
2 tablespoons unflavored gelatin
1 can sliced stuffed olives
1 medium fresh pineapple top

Preparation / Directions:

In a large skillet heat 1 cup butter and saute onion until golden. Add chicken livers and cook 10 minutes, stirring occasionally. Add sherry, seasonings. garlic and 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 cup broth and gelatin to mixture and puree. Melt remaining butter and blend into puree with brandy. Stir in walnuts with a fork. Chill overnight in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers.

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