1/2    Stick butter
1/2 lb Fresh mushrooms
1 lb Chicken livers
1 ts Garlic salt
1/3 c  Finely chopped green onion
1/16 ts Dill seed
3 dr Tabasco sauce
1 ts Paprika
1/3 c  White wine
1    Stick butter
Salt to taste

Simmer for 5 minutes in 1/4 cup butter the livers, mushrooms, garlic salt,
paprika and green onions. Add wine, dill weed and Tabasco sauce. Cover and
cook slowly for 5-10 minutes longer. Cool. Put in blender or food processor
with 1/2 cup butter and salt. Blend until smooth and well mixed. Turn into
mold and refrigerate overnight. Makes about 3 cups. Serve with crackers.