1 Lb Chicken Livers

1/4 Cup Onion, Chopped Fine

2 Tbls Butter

3 Tbls Mayonnaise

2 Tbls Lemon Juice

2 Tbls Butter, Softened

8 Drops Tabasco Sauce

1/2 tsp Dry Mustard

1/2 tsp Salt

1 dash Pepper

Chives, Snipped

Hard Cooked Egg,Chopped

Cook the livers and onion in the first measure of butter in a skillet until the livers are no longer pink (about 5 minutes), stirring occasionally.Drain, reserving the drippings (you’ll need about 3 tablespoons of drippings for 1 cup of pate). Use a food processor or blender to puree the livers and reserved drippings. Add the mayonnaise, the second measure of butter (softened), lemon juice,Tabasco sauce, salt and pepper. Mix thoroughly. Place in a well oiled mold. Cover. Chill for 6 hours or longer. Unmold. Garnish with chopped hard cooked egg and snipped chives. Serve with crackers.