Latvian Pate

From the 1970 Herb Cottage Cookbook, Washington Cathedral.

• Ready In: 30 mins
• Yields: 1 3/4 Lb

Ingredients

• 1  lb chicken liver, fresh
• 1⁄2 lb butter
• 1⁄2 onion, scraped (I have no idea what that means, so I whirl in food processor as small as possible)
• 1⁄2 teaspoon dry mustard
• 1⁄8 teaspoon nutmeg, grated
• 1  pinch ground cloves
• 1  dash cayenne
•  salt
•  pepper

Directions

1. Saute livers in 1/4 lb of the butter until done.
2. Whirl in food processor (recipe said food mill, I updated).
3. Add remaining butter, onions and spices. Blend well.
4. Place in mold and freeze until needed.