1 lb. livers, chicken or duck
3/4 c. sliced mushrooms (save several for decoration)
2 sticks butter
1/4 c. chopped green onions
1/4 c. cognac
1 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1/4 tsp. powdered allspice
1/8 tsp. thyme
Chopped parsley for decoration

Wash, dry, and chop livers. Saute mushrooms in butter for 5 minutes. Remove mushrooms with a slotted spoon and set aside. Saute onions in same pan and cook 5 minutes. Add livers to pan, stir and cook until still barely pink inside, about 5 minutes. Put into blender; add mushrooms, cognac, and seasonings.

If mixture is too thick, add more melted butter (1 or 2 tablespoons). Pack in crocks or a mold and chill. Serve in crock or unmold and decorate with parsley and mushrooms. Serve at room temperature. Freezes well.