Chicken Liver Pate

• 1 lb. chicken livers, washed and trimmed
• 1/4 lb. butter
• 1 bunch green onions, finely diced (no tops)
• 1/2 tsp. celery salt
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 4 Tbsp. minced fresh parsley
• 3/4 tsp. salt
• 1 Tbsp. vermouth or other dry white wine
• 1 hard-cooked egg, grated

1. Saute chicken livers in butter slowly until done.
2. Mash or cut them while cooking to hasten cooking, but do not brown.
3. Place livers and butter mixture in processor, using cutting blade, and process until smooth.
4. Add remaining ingredients, except egg, and blend.
5. Mixture should be quite soft.
6. If it seems dry, add a little mayonnaise.
7. Cool slightly.
8. Pour into 2 small wax paper lined pans and refrigerate until cold.
9. Unmold and garnish with grated egg.
10. Serve with crackers or Melba toast.

chicken livers, butter, green onions, celery salt, garlic powder, black pepper, parsley, salt, white wine, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328929 (may not work)