Liver Pate

1 lb. chicken livers
1/4 c. brandy
2 shallots
1/2 tsp. salt
1 stick butter
1/8 tsp. allspice
2 T. bacon drippings
1/3 c. heavy cream

Saute liver in drippings. Put in processor with shallots, seasonings, and cream. Process smooth. Melt butter and add through feeder tube. Pack into greased cheesecloth-lined container and refrigerate. Serve with melba toast as an appetizer.