1 lb. liver (chicken)
3 tbsp. butter
1 med. onion
1 clove garlic
1/4 lb. butter
1/8 c. sherry, rum or cognac
Dash pepper, Tabasco sauce

Wash and cook liver for 10 minutes. Drain and pat dry. Saute' onions and garlic until transparent. Place liver, onion, garlic and sherry into blender. Add 1/4 pound butter and blend until smooth. Store in capped container - better after 24 hours - use on crackers.