Victor’s Chicken Livers

• 4 sticks butter
• 2 lbs chicken livers
• 2 med onions, chopped
• 2-4 cloves garlic
• 1 tsp thyme
• 1 tsp marjoram
• 1 1/2 tsp tarragon
• 1 tbsp fresh parsley
• salt and pepper to taste
• 1/4 cup – or more – cognac

Melt 1 stick of butter. Add onions but do not brown.

Add other ingredients – except butter – and cover. Cook over low heat for about 20 minutes.

Process in food processor with remaining butter. Add cognac, and S&P, to taste.

Serve with chopped eggs or onion and toasted baguette or crackers.

Recipe can be cut in half.