2 Tbsp. butter
1/2 lb. chicken livers
1/4 lb. fresh mushrooms, sliced
1/4 cup onions, finely chopped
1/2 tsp. salt
1/3 cup vermouth or dry white wine
1 small clove garlic, mashed
1/4 tsp. dry mustard
1/8 tsp. rosemary, crumbled
1/8 tsp. dill weed
1/4 cup softened butter
Melt 2 Tbsp. butter; add chicken livers,
mushrooms, onions, and salt. Saute, stirring
occasionally, 3 minutes. Add wine and
seasonings; cover and simmer until liver and
mushrooms are tender, about 4-5 minutes.
Uncover and continue cooking until almost all
liquid has disappeard. Whirl in blender until
almost smooth. Blend in 1/4 cup softened butter.
Put in container and chill 8 hours or more.