1) Chop onions and garlic 2) Cut beef livers into
small cube - sized pieces 3) Melt 100g of butter
in a pan over medium heat 4) Saute chopped onions until softened but are still white
in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add
in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a
serving ramekin or
small bowl / dish 10) Chill
in the fridge for a few hours (note that pâté generally tastes better after a few days) 11)
Serve with crackers,
garnishing with chopped parsley
This would be a good soup to
serve when you have company for you could put a variety of
garnishes and add -
ins in small bowls on the table and your guests could add what they want.