|Onion||1 , minced|
|Chopped parsley||1 Tablespoon|
|Celery seed||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Nutmeg||1⁄2 , grated|
|Fresh mushrooms||1⁄2 Pound, finely chopped|
|Salted pecans||2 Cup (32 tbs), coarsely chopped|
|Hard cooked eggs||6|
Cook the liver in boiling, salted water until tender, then mince.
Melt 2 tablespoons of the butter, add minced onion, and cook until soft.
Add the turkey liver and saute until lightly browned.
Toss in the mushrooms and cook very briefly.
Crush the toast into fine crumbs (it must be well toasted and dry), combine with the remainder of the butter (melted), the salt, pepper, celery seed, thyme, parsley, nutmeg, and mace.
Put the hard cooked eggs through a ricer and mix in thoroughly.
Finally, combine the liver and herb mixtures, and add the pecans and sherry.