8 T margarine or butter
1/2 C onion, finely chopped
1/4 lb. fresh mushrooms, sliced
1/4 lb chicken livers
1 1/2 tsp seasoned salt
1 tsp lemon juice
2 hard boiled eggs, quartered
1/4 C pistachio nuts, coarsely chopped
Sauté onion until golden in butter (approximately 5 min).
Add mushrooms and chicken livers, cook until tender.
Remove from heat, add salt, lemon, pepper, cayenne, stir until blended.
Divide mixture into 4 parts.
In blender, on High speed, puree liver mixture.
Add 2 egg quarters to each part.
Turn into bowl, add nuts.
Refrigerate for 30 minutes.
On waxed paper, shape into mound.
Serve with toasted bread.