1 lb. chicken livers
butter
3 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. butter, softened
1 tbsp. chopped onion
8 to 10 drops bottled hot pepper sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Dash of pepper

Cook livers, covered in small amount of butter, stirring occasionally until no longer pink. Put livers through meat grinder, blend with remaining ingredients. Place in 2 cup mold. Chill several hours. Garnish with chopped chives or hard-cooked eggs. Serve with crackers.