2 tbsp. butter
2 onions, chopped (or shallots)

Cooked.

1/2 to 1 lb. of trim chicken liver

Cook 10 minutes. Put in blender or mash to pan juice. Add 2 tablespoons of sherry, then add to liver. Cool. Cream 1/2 cup butter. Stir in liver and refrigerate (will get hard, like butter).