1. Trim fat and connective tissue from livers and discard. Optionally you can soak the livers in milk for about an hour to make them taste milder. Chop the livers.

2. Heat olive oil in a large skillet over medium-high heat. Add grated carrot and chopped onion, saute for about 5 minutes.

3. Add the chicken livers and cook for another 10 minutes, until they are tender and no longer pink. Add dill, salt and pepper. Mix well, turn off the heat and allow to cool slightly.

4. Place the mixture in a blender with butter and brandy, blend until smooth.

5. Transfer to bowl, cover and place in refrigerator for approximately 2 hours (it will firm up). Serve on crackers or French bread. The pate will last 5 days in the refrigerator.