Cindy's Mother's Pate
Contributed by: Cindy and Carl Lorusso

• 1 lb chicken livers
• 1 med onion, coarsely chopped
• 1/2 cup milk
• 3/4 cup butter
• 1 tsp salt
• 1/4 tsp nutmeg
• 1/2 tsp dry mustard
• 1/8 tsp cloves
• 1/4 tsp pepper
• pinch of thyme
• 1/4 cup sherry or brandy

Trim livers and place in a bowl with the onions.

Add milk and refrigerate overnight.

Drain well, and sauté in oil until tender (10 min) and allow to cool.

Process in food processor to a smooth paste, add butter cream and seasonings and blend.

Add sherry or brandy. Pour into a mold and refrigerate until firm.

Serve with melba toast.

• Yields: one 9 x 4 loaf
• Preparation Time: 30 minutes, not including overnight soak and 3 - 4 hours chilling time.