- 1 pound [454 g] fresh or frozen thawed chicken livers
- Butter
- 3 tablespoons [45 mL] mayonnaise
- 2 tablespoons [30 mL] lemon juice
- 2 tablespoons [30 g] softened butter
- 1 tablespoon [15 mL] finely chopped onion
- 8 to 10 drops Tabasco sauce
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] dry mustard
- Dash pepper
- Chopped hard-boiled egg, to garnish
- Snipped chives or parsley, to garnish
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- Stirring occasionnally, cook chicken livers covered, in a small amount of butter, until no longer pink inside.
- Press cooked chicken livers through a meat grinder.
- Blend together ground chicken livers, mayonnaise, lemon juice, softened butter, finely chopped onion, Tabasco sauce, salt, dry mustard and pepper.
- Transfer mixture into a 2-cup [500-mL] mold.
- Chill for serveral hours.
- To serve, unmold carefully.
- Serve cold, garnished with chopped hard-boiled egg and snipped chives or parsley.
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