Liver Pate

In a medium saucepan combine water chicken livers and sliced onion. Bring to a boil reduce heat to low and cover. Simmer for about 20 minutes or until liver is cooked and tender. Remove from heat drain and discard onions. Also remove and discard any hard portions of the liver.

Place cooked livers in a blender or food processor and process until smooth. Add chopped onion sherry butter or margarine salt black pepper and mace; pulse to blend. With hands lightly greased form pate mixture into a mound and place on a serving platter. Chill for 1 hour before serving.