1 lb. chicken livers
2 hard boiled eggs
2 tbsp. butter
1 sm. chopped fine onion
3 sprigs parsley (leaves) or dry flakes
1/4 c. cream
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. paprika

Cook livers in butter in skillet. Remove. Cool and chop fine. Mix chopped liver, chopped egg, onion, parsley, and cream and spices to skillet. mixing with drippings. Do not heat. Mix this with liver mixture and chill in refrigerator for about 4 hours. Allow about 1/4 cup per serving. Serve on dish with dry toast triangles. 10-12 servings.