1 lb. fresh or frozen chicken livers, thawed
3 tbsp. mayonnaise
2 tbsp. lemon juice
2 tbsp. butter
1 tbsp. finely chopped onion
8-10 drops bottled hot pepper sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Dash pepper

Cook liver, covered in small amount of butter, stirring until no longer pink. Put liver through meat grinder, blend with remaining ingredients. Place mixture in a 2 cup mold, chill several hours; carefully unmold. Garnish with chopped hard cooked eggs, snipped chives or parsley, serve with crackers.