(Adapted from Nourishing Traditions) (Makes about 4 cups) Sauté in heavy skillet until no pink remains and vegetables are softened: 1 lb. chicken livers, trimmed of white fibers and cut in 1 inch pieces 1 lb. onions, coarsely chopped 1 lb. mushrooms, coarsely chopped 1 stick butter Add and simmer until liquid is almost gone: ½ tsp. dill weed ½ tsp. dry mustard ½ tsp. rosemary 1/4 tsp. cayenne 2 cloves garlic, minced 1 tbsp. lemon juice 2/3 cup white cooking wine Add at end of cooking, to soften: 8 oz. cultured cream cheese Process in food processor with knife blade until smooth: Pate’ ingredients Sea salt to taste (about two teaspoons) Pour into a serving container or one or two cellophane-lined molds, cover and chill overnight or several hours. Pate firms up when cooled. If using molds: Turn out pate’ from mold on to serving place and peel off cellophane, if used and smooth surface with off-set spatula. Surround pate’ with
