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Chopped Chicken Liver

"Pate" if you're feeling flush. This is fairly standard fare for get-togethers up north, but almost unheard of here in the south. I took it once almost as a joke for our annual Thanksgiving trip to the coast. Our hosts' college-age son was a bit hesitant to try it at first, but became an instant enthusiast. Now, if he joins us, I make a big dish.





List of Ingredients



• 1 stick butter (or less)
  
• 1 pound chicken livers
  
• 1 large onion, chopped fairly fine
  
• 4 hard-cooked eggs
  
• 2 tablespoons dry sherry, if desired
  
• 1 clove garlic, minced (opt.)
  
• Dash cayenne (opt.)
  
• Salt to taste
  






Instructions



1. Cook chicken livers and onion in butter just until the livers lose their pink color. Cool slightly.
   
2. Pour contents into food procesor. Process until chopped.
   
3. Add eggs, one at a time. Salt to taste.
   
4. Keep well-refrigerated.
   
5. Serve with crackers.