Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Chicken livers; cooked 1 ds Hot pepper sauce
3 tb Soy sauce 8 oz Canned water chestnuts
1/2 c Butter or margarine -drained coarsely chopped
- softened 6 sl Bacon; cooked and crumbled
1/2 ts Onion salt 2 tb Chopped green onion
1/2 ts Dry mustard Melba toast or crackers
1/4 ts Ground nutmeg

In blender or food processor, finely chop chicken livers, a few at a
time. When all are chopped, return to blender and add soy sauce,
butter, onion salt, mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently. Add water
chestnuts and bacon. Mix in thoroughly by hand. Spoon into 1 large or
5 small molds, pressing firmly so all air pockets are removed. Chill.
Unmold by dipping quickly into hot water up to rim and allow to
soften to room temperature before serving. Garnish with green onion.
Serve with melba toast. Makes about 1 1/2 cups

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