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Poultry
Chickens
Livers & Gizzards

James's Chicken Liver Pate

1 lb. chicken livers
1 onion chopped
3/4 cup butter
2 tsp. mustard powder
1 tsp. dried mixed herbs
1 tsp. salt
1/2 tsp. freshly ground peppers

Place chicken livers and onion in a pan with 1/4 cup butter. Cook gently until livers are not pink inside and onion is soft. Remove heat and blend the livers and onion in a blender or food processor, or rub through a sieve until smooth. Add the remaining butter, mustard, mixed herbs, salt and pepper. Mix well then turn into a serving dish. Cover and chill. Serve with toast or French bread.

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