Chicken Livers - Chopped

• 1 Tbsp. butter
• 2 Tbsp. Worcestershire sauce
• 2 large onions, chopped
• 3 stalks celery, chopped
• 1 green pepper, chopped
• 2 lb. chicken livers, halved
• 2 tsp. salt, or to taste
• 1/2 tsp. coarse pepper
• 6 hard-boiled eggs, finely chopped
• mayonnaise

1. Combine all ingredients except eggs and mayonnaise, in non-stick skillet.
2. Cover and simmer over moderate heat until onions are tender.
3. Uncover and continue cooking until liquid evaporates.
4. The livers and vegetables will begin to brown in the remaining fat; stir frequently.
5. When the livers are done, remove and drain any excess liquid.
6. Chop liver mixture very fine in a food processor.
7. Combine the liver mixture and chopped eggs with just enough mayonnaise to hold together.
8. Press mixture into mold. Chill several hours.
9. Unmold onto lettuce.
10. Serve with crackers.

butter, worcestershire sauce, onions, stalks celery, green pepper, chicken livers, salt, coarse pepper, eggs, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49781 (may not work)