Gladys Taber’s Chick­en Liv­er Pate

Gladys Taber’s Chick­en Liv­er Pate
(serves many at a par­ty, on toast)

1/2 lb fresh chick­en livers
1 medi­um white onion, sliced
4 tbsps butter
about 1/2 cup Madeira wine
salt and pep­per to taste

In two sep­a­rate skil­lets, divide the but­ter and melt gen­tly. Saute the onion in one skil­let and the liv­er in anoth­er, tak­ing care not to brown either skil­let. Just sweat them gen­tly. After about five min­utes, they will be cooked through and can be com­bined in your food proces­sor. Add the Madeira and whizz until as smooth as pos­si­ble. Add more Madeira if the tex­ture is too thick. Salt and pep­per to taste, and then if you insist on a pure­ly smooth pate, you can run the mix­ture through a sieve. Enjoy this afford­able and gen­er­ous post-War treat.