Basic Liver Paste - cooking recipe

Ingredients

8 Tbsp. butter
10 chicken livers, diced
1-inch square salt pork, diced
1/2 tsp. dried tarragon
salt and pepper
2 Tbsp. dry white wine

Preparation

Place chicken livers (and livers of any fowl) and pork in 4 tablespoons butter and saute until just done.
Cool, add tarragon, salt, pepper and wine.
Place in food processor and pulse to render into thick paste by mixing in remaining 4 tablespoons butter.
Spread fried or baked toast with liver paste and place cooked fowl on each slice.
Pour sauce over meat and serve.
For 6 slices of toast.