|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Chicken livers||1⁄2 Pound|
|Soy sauce||1 Tablespoon|
|Onion salt||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Canned water chestnuts||5 Ounce, well drained and finely chopped (1 Can)|
|Crisp cooked bacon slices||6 , crumbled|
|Green onions||2 , thinly sliced|
In a frying pan over medium heat, melt butter.
Add chicken livers and cook, stirring, until livers are firm but still slightly pink inside (cut to test).
Put liver mixture, soy, onion salt, mustard, nutmeg, and cayenne in a blender; whirl until smoothly pureed, stirring as needed.
Stir in water chestnuts and bacon.
Refrigerate at least 2 hours or until next day to blend flavors.
For easy spreading, let soften at room temperature for at least an hour.
Garnish with onions.