1 lb. chicken livers
1/2 lb. mushrooms or 8 oz. can stems & pieces, drained
1/2 c. salt
2 med. garlic cloves
1/8 tsp. Tabasco sauce
3/4 c. butter

Mix as follows a day ahead or at least 3 1/2 hours before using. Melt 1/4 cup butter in skillet. Stir in livers, mushrooms, onions, salt and garlic. Cook until livers are brown but pink inside, about 5 minutes. Stir in Tabasco sauce. Cover and simmer 5 minutes.

Put 1/2 cup butter in blender and add above mixture. Stir occasionally while blending (will be thin). Pour into crock or container and refrigerate for 3 hours. Have crock or container greased well. it will unmold very easy.