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1 pound Game-bird livers
6 ounces Butter
1 large Onion -- chopped
1/4 pound Fresh mushrooms -- sauteed (canned mushrooms may be used)
1/2 teaspoon Salt
1/4 teaspoon Freshly-ground black pepper
1/4 teaspoon Grated nutmeg
Saute livers in the butter until no longer pink, 4 to 6 minutes. Put into blender with remaining ingredients, and blend smooth. Can be frozen.
This recipe yields 2 1/2 cups of pate.
Variation 1: Saute 2 garlic cloves with the livers, and add 1/2 tablespoon Worcestershire sauce and 1/3 cup dry sherry. Blend all until smooth.
Variation 2: Stir in 1 hard-cooked egg, sieved. If you prepare this variation, do not freeze the pate.
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