Myra's Before-She-Kept-Kosher Pate Recipe

Melt 1/4 cup butter in skillet over medium heat.

Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes.

In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally.

In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well.

Pour into small bowl or crock, cover and refrigerate for several hours or overnight.