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