Chicken Liver Pate

1 lb fresh chicken livers
1 to 2 Tbsp. butter
3 Tbsp mayonnaise
2 Tbsp lemon juice
2 Tbsp butter, softened
1 Tbsp finely chopped onion
8 to 10 drops of hot pepper sauce
1/2 tsp salt
1/2 tsp dry mustard
dash pepper

Cook livers, covered, in 1-2 Tbsp. of butter; stir occasionally
til no longer pink.  Put liver through a meat grinder (or into a
food processor); blend with remaining ingredients.

Place mixture into a lightly greased 2-cup mold and chill for at
least 2 or 3 hours (over night is best).  Garnish with chopped
hard-cooked egg, fresh chives, and/or fresh parsley.