Chicken liver pate with cream cheese

Delicious pate of chicken liver, fortified wine and cream cheese. The
liver is stewed first with onions and garlic, then scrolls in a
blender or combine till a tender pate.

1 tbsp. butter
1 clove of garlic, chop
1 tbsp. finely chopped onions
100 g chicken liver, peel and chop
2 tablespoons fortified wine
75 g of melted or curd cream cheese
salt and pepper to taste

Melt butter in a frying pan over medium heat. Add the finely chopped
onion, fry for about 10 minutes until it is clear. Then add the garlic
and chicken liver. Reduce heat to a minimum and simmer for about 10
minutes, until the liver is ready.

Transfer the liver with onions and garlic and with fortified wine in a
blender, add cheese, salt and pepper. Turn in a blender until smooth.
Transfer to a bowl and refrigerate at least 2 hours before serving.