Sauté the livers, onions and garlic in melted margarine. Cook for about 5 minutes. Add seasonings, bring to boil, reduce heat and simmer until livers are done. Put mixture in blender and add mayonnaise a little at a time until mixture is smooth. Chill in refrigerator for a day and serve with mild flavored crackers. 

Chicken Liver Pate

8 ounces of butter
2 tablespoons of chicken livers, trimmed
8 tablespoons of hot chicken stock
8 tablespoons of whipping cream
Seasoning to taste
Several pinches of mixed herbs
4-6 ounces of melted butter to coat

Melt the 8 ounces butter in a large frying pan and toss the trimmed liver in, cook until just tender. Put into the blender with the hot stock and remaining ingredients. Switch on and leave until a smooth pate. Scoop out of blender, put into a dish and cover with melted butter. Refrigerate.