Categories: Appetizers 
      Yield: 6 servings 
  
           Jim Vorheis                       1/2 ts Salt 
  1 1/2 c  Butter                            1/8 ts Pepper 
      1    Onion, chopped                      2    Cloves garlic, crushed 
  1 1/2 lb Chicken livers, cut up            1/3 c  Brandy 
    3/4 c  Chicken broth                       1 c  Chopped walnuts, toasted 
      2 tb Dry sherry                          2 tb Unflavored gelatin 
    1/2 ts Paprika                                  Sliced stuffed olives 
    1/2 ts Curry powder                             Fresh pineapple top 
  
  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. 
   
  Colorado Cache Cookbook (1978) From the collection of Jim Vorheis