1 lb. chicken livers
1 medium chopped onion
1/8 tsp pepper
1/2-3/4 cup margarine
1/2 tsp mustard
1.4 tsp minced garlic
1/4 tsp garlic salt
1 oz. cream
Recipe
Saut�onions in butter in a heavy skillet. Add almost immediately livers, garlic, salt, pepper. Cook until livers are almost done. Stirring constantly, till livers have turned color on both sides. Add sherry. Cut livers into small pieces. Do not remove from heat. Put in blender and mix at low speed. When very smooth, put into a 12 oz. plastic tub. Cool and refrigerate.