Instructions: Saute the chicken livers in the butter over medium heat for 5 to 6 minutes, shaking the pan from time to time until the livers are nicely browned and just cooked through. Dont overcook them. Grind or finely chop the livers and hard-boiled eggs. Add the remaining ingredients and mix thoroughly.

Refrigerate.

Yields about 1 3/4 cups.

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