HOWARD'S FAMOUS CHICKEN LIVER PÂTÉ

1 lb. Chicken livers

3 stalks celery

1 medium onion

2-3 teaspoons Worchester sauce

A little mayonnaise

Salt and pepper

Hard boiled egg yolk, parsley and / or paprika (optional garnishes)

1. Roughly chop onion and celery then pulse in a food processor until  finely minced.

2. Drain minced onion and celery through a fine mesh strainer or cheesecloth to remove excess moisture.

3. Sauté livers in butter, drain.

4. Put livers, onion, celery and Worchester in food processor and pulse until well blended.

5. Add mayonnaise and pulse to blend until the pâté is the correct consistency.

6. Chill the pâté up to 24 hours.

7. Garnish with parsley, finely crumbled hard boiled egg yolk and / or paprika

8. Serve with crackers or cocktail breads

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