Liver Pate Hors D'Oeuvre - cooking recipe

Ingredients

2 lb. chicken livers
1 lb. margarine
1 1/2 tsp. salt
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1 tsp. nutmeg
3/4 tsp. cloves powder
4 Tbsp. juice of onion
water to cover livers

Preparation

Simmer livers in water with salt.
Let cool in stock.
Have margarine at room temperature.
Remove livers and reserve stock. Mix with mixer.
Add softened margarine and mix well.
Add all other ingredients and mix well.
If a thinner consistency is desired, add little stock until satisfactory.