Chicken Liver Pate(Splurge)

• 10 Tbsp. butter or oleo
• 1/2 c. finely chopped onion
• 1/4 lb. mushrooms, sliced
• 1/4 lb. chicken livers
• 1 1/2 tsp. seasoned salt
• 1 tsp. lemon juice
• dash of pepper and cayenne
• 2 hard-cooked eggs, quartered
• 1/4 c. halved, shelled pistachio nuts (optional)

1. Saute onions in 8 teaspoons of butter until golden (about 5 minutes).
2. Add mushrooms and chicken livers; cook, stirring occasionally, until livers are tender, about 5 minutes.
3. Remove from heat.
4. Add rest of butter, salt and peppers.
5. Stir until butter melts.
6. Then divide into 4 equal parts.
7. In blender, at high speed, puree liver mixture, one part at a time, adding 2 of the egg quarters to each part.
8. Turn into bowl, add nuts and mix well.
9. Refrigerate for 30 minutes.

butter, onion, mushrooms, chicken livers, salt, lemon juice, pepper, eggs, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943408 (may not work)