This is Pat’s Recipe. This is best as an appetizer or a lunch dish.
1/2 lb organic chicken livers
2 hard boiled eggs
1/2 yellow onion – cut up
1 pat of butter
1/4 cup mayonaise
1 oz sherry or sweet vermouth
Saute onions in pan till done with butter
then add the chicken livers to the pan and cook till done. Don’t overcook them. Take off when they stop being pink in the middle.
Add the sherry as the chicken livers are cooking so the alcohol vaporizes. then take off the stove
Take off stove and put, chicken liver mixture with the eggs and the mayo into a cuisine art or blender and mix up.
Add some pepper and maybe some salt
Eat on bread or crackers.