Chicken Liver Pate

1 medium onion, chopped
1 clove garlic, chopped
2 eggs
1 lb. chicken livers
¼ c. flour
½ tsp. ginger
½ tsp. allspice
1 tsp. salt
1 tsp. white pepper
2 c. butter
½ c. heavy cream-Plus 2 T. Brandy if you like

Combine onion, garlic and eggs in a blender at high speed for 1 minute. Add livers and blend 2 minutes. Add flour and remaining ingredients and blend until smooth. Pour into well-greased 1 quart baking dish and cover with plastic wrap, then with foil. Set in pan of hot water and bake for three hours at 325 degrees. Remove foil and plastic and allow to cool. Recover with plastic wrap and chill at least 4 hours or overnight. Serve on squares of pumpernickel.