1 lb. chicken livers
1/2 cup minced onion
2 Tbs. oil
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. cream sherry
1/4 tsp. dried dill
Sliced olives
Greens

1. Heat livers and onion in oil. Add salt and pepper; cook until livers are no longer pink. Chop coarsely.
2. Pour sherry into blender. Add dill and liver mixture; blend lightly. Do not liquefy.
3. Turn out onto platter; shape lengthwise on platter to resemble half of a pineapple.
4. Score into diamond shapes; place olive slice in each diamond.
5. Place greens at top of pate on platter. for crown.

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