• ½ lb. chicken livers
• Salt and pepper to taste
• Flour
• Margarine
• 2 hard boiled eggs
• ¼ medium onion
• Mayonnaise
• Generous splash red wine

Salt and pepper the chicken livers, and dredge in flour. Saute in margarine till done and crisp – 20 to 30 minutes. Chill thoroughly. Put chilled chicken livers, one hard cooked egg, and onion through food processer. Add a splash of red wine or sherry and moisten with enough mayonnaise for spreading consistency. Grate yolk of second egg over top, chill overnight, and serve with melba toast, party rye, or crackers.