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In a large saucepan, melt the butter, add the chicken livers, onions and parsley. Sauté until the livers are evenly browned and cooked through. Transfer to a blender or food processor container. Add the wine, hot sauce and salt, cover. Process until smooth. Pour into a crock style jar with lid. Chill until thick enough to spread. Serve with crackers. Makes 2 cups of pate