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

In skillet, heat oil and 4 tablespoons butter. Add onion and parsley. Mix well. Cover and cook over low heat 20 minutes. Stir occasionally. Remove cover. Turn up heat to medium. Add liver, garlic and wine. Cook until liver is just done and wine has evaporated. Add 1/2 teaspoon salt and 1/4 teaspoon pepper (if desired). Set aside to cool.

In food processor or blender, puree mixture to paste. As you process add melted butter. Chill. Serve with crackers.