2 tbsp. salad oil
1 c. minced onion
1 lb. chicken livers
2 boiled eggs, chopped
2 tsp. worcestershire sauce
1 tsp. salt

In skillet, heat oil, add onion. Saute 5 minutes. Add livers, saute about 8 minutes. Cool slightly.

Put in blender about 1/3 of mixture at a time. Blend until smooth. Stir in remaining ingredients; chill. Makes 1 1/2 cups.