3 tbsp. olive oil
4 tbsp. butter
1 med. onion
3 c. minced parsley
1/2 lb. chicken liver
2 cloves garlic, minced
1/2 c. dry sherry or vermouth
Salt & pepper to taste

In skillet heat olive oil and 4 tablespoons butter. Add onion and parsley; mix well. Cover and cook over medium heat 15 minutes, stirring occasionally. Remove cover, increase heat to maximum and add chicken livers, garlic and wine. Cook 5 minutes. Season with salt and pepper. Let cook. Puree in food processor or blender to a fairly fine paste. Chill.