Individual Liver Pâte On Toast Rounds

• 1/2 cup plus 2 tablespoons butter or margarine, divided
• 1/2 cup finely chopped onion
• 1/4 pound chicken livers
• 1/4 pound fresh mushrooms, sliced
• 1 1/2 teaspoons seasoned salt
• Dash of pepper
• Dash of red pepper
• 1 teaspoon lemon juice
• 2 hard-cooked eggs, quartered
• 1 (2 1/4-ounce) package pistachio nuts, chopped

1. Melt 1/2 cup butter in a large skillet; add onion, and saute until golden brown. Add chicken livers and mushrooms. Cook, stirring frequently, 5 minutes or until livers are tender. Add remaining butter, seasoned salt, pepper, and lemon juice; stir until butter melts. Cool.
2. Divide mixture into 4 equal portions. Combine 1 portion of liver mixture with 2 egg quarters in container of an electric blender; process until very smooth. Transfer to a mixing bowl. Repeat procedure with remaining portions of mixture, blending each portion separately. Stir nuts into liver mixture, and mix well.
3. Press pate in miniature molds. Cover and chill 8 hours or overnight; unmold. Serve on melba toast rounds.

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

Taken from www.myrecipes.com/recipe/individual-liver-pte-on-toast-rounds (may not work)