Recipe - Chicken Liver Mushroom Pate

One half Stick butter
One half pound Fresh mushrooms
1 pound Chicken livers
1 teaspoon Garlic salt
1/3 cup Finely chopped green onion
1/16 teaspoon Dill seed
3 dr Tabasco sauce
1 teaspoon Paprika
1/3 cup White wine
1 Stick butter
Salt to taste

Simmer for 5 minutes in One fourth cup butter the livers, mushrooms, garlic salt,
paprika and green onions. Add wine, dill weed and Tabasco sauce. Cover and
cook slowly for 510 minutes longer. Cool. Put in blender or food processor
with One half cup butter and salt. Blend until smooth and well mixed. Turn into
mold and refrigerate overnight. Makes about 3 cups. Serve with crackers.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.