Party Pate

Mom's recipe for chicken-liver pate, served with crackers or small squares of pumpernickel bread.

• 1 lb. halved chicken livers
• 1/2 cup chicken broth (dissolve a bouillion cube in water if you do not have chicken stock)
• 1 small chopped onion
• 1/4 tsp. thyme
• 4 slices cooked, chopped bacon
• 1/4 cup soft butter or margarine
• 1 tbsp sherry (optional)
• 1/2 tsp. garlic salt
• dash of fresh ground pepper
• sprig of parsley for garnish

1. Sautee the livers, broth, onion and thyme in a pan until the liver is no longer pink.
2. Saving 1/4 cup of the liquid from the pan, drain.
3. In the pan, cook the bacon.
4. While the bacon is frying, put the 1/4 cup of liquid in the blender with the cooked liver & onion mixture, puree.
5. Chop the cooked bacon, add to the mixture in the blender with the butter, garlic salt, ground pepper, and the tablespoon of sherry for flavor if you like.
6. Blend, then spoon into a bowl, cover and refrigerate till serving time
7.  Garnish with a sprig of parsley.