So I mentioned the extra chicken livers in the Chicken Livers (Rumaki) post yesterday. I soaked them in some heavy cream for about 1 hour.Sauteed 1/2 onion, and 1 teaspoon garlic in 2-3 tablespoons of butter.Saute until the onions are translucent. Add 1 cup of Sherry, and melt another 3 tablespoons of butter (do not add the butter). Cook out the Sherry (about 5-8 minutes). Add to a blender or food processor, and pulse or blend until chunky smooth.Spread mixture into a mold (lined with clear wrap), and spread evenly.Pour the melted butter over the top, and then cover with the clear wrap.Place in the refrigerator until set (about 4 hours or the next day).Unmold (the butter will break off – discard). Serve with crackers. I love the water crackers as you only get the flavor the topping.This was such a treat, and really nicely flavored with the Sherry and parsley. I will make these again, but again the family was a no. Which is fine with me…more for me!