Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: saute chicken livers and onions in melted margarine until livers are cooked through and onions are soft. season with salt and pepper. while cooking livers, hard-boil two eggs. pour liver/onion/margarine mixture into blender. add wine and two hard-cooked eggs, discarding yolks, into blender. blend until smoothe. place in serving dish and chill at least an hour. mixture will be very creamy. recipe can be doubled, but do not double salt and pepper. preparation time does not include chilling time.

Target recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.