• 2 sticks butter
• 3/4 lb. chicken livers, rinsed and drained
• 1/2 lb. white mushrooms, sliced
• 3 chopped scallions, white and pale green parts only
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/3 cup white wine
• 1 teaspoon salt
• 1 teaspoon fresh thyme

Preparation:

Melt 3 T butter, sautee liver, mushrooms, scallions and garlic till livers are cooked. Stire in salt. Add wine and thyme; cover and simmer till mushrooms are very soft. Cool 10 minutes. Process with remaining butter till smooth. Chill overnight.