All Time Best Chicken Livers

I invented this recipe many years ago, while experimenting with pate recipes, but haven't cooked it for ages until today, and it's till as good as it ever was.


Ingredients:
Olive oil
Butter (or bacon grease)
Onion, grated
Mushrooms, chopped very fine (optional)
Salt port or bacon (optional)
1 lb. Chicken livers
1 tsp. ginger, ground (or 2 inches of fresh grated)
1/2 nutmeg, grated
Thyme or summer savory, dried
Freshly ground pepper
Pistachio nuts (optional)
2 oz. brandy, rum, or liqueur

Instructions:
Heat a large deep saute pan on medium until the edge is hot to the touch.
Then, add olive oil and butter.
Meanwhile, grate onion, and chop mushrooms if used.  
Saute onion, mushrooms and salt pork, if used, for a few minutes.
Add livers and saute for a few minutes.
Add spices, herbs, nuts if used, pepper, and brandy.
Turn the heat down, and simmer until the livers are soft and disintegrating.  Add water if necessary. 

Serve with a green vegetable and boiled potatoes.