Chicken Liver Mousse/Paté

I wouldn't exactly say mousse or paté is quite the right word, but this is the hot emulsification chicken liver spread that we've all had on a slice of bread. So, so so very very good! This made enough for about a week, unless I have Orin over in which case it will last about 15 minutes. I didn't follow a recipe or measure anything, so I'm pretty sure it's good no matter what, but here's a guestimate of what I did.

10 anchovies
1 onion
1 lb chicken livers
1/2 cup butter (!)
1/2 cup cognac
salt and pepper

Melt the butter and add the anchovies. When anchovies start to fall apart (you can help them with a fork) add the onions. Cook until translucent then add livers. Cook for about 8 minutes then add the cognac and let cook until a bit reduced. Put everything into the blender while it's hot and add salt and pepper to taste (remember you already have a lot of salt from the anchovies).

It's good warm, at room temp, and right out of the fridge.