Jeanie-

Originally liver pudding... some call liver mush... the short (Americanized) version of original liver pudding recipes = pate. I do not have a recipe for the original liver pudding/liver mush, but there are many pate recipes on the web. Here is one:

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Chicken Liver Pate

Ingredients (8 servings)

10 -minutes preparation time
10 -minutes cooking time
3 -hours chill time

INGREDIENTS:
6 tb Butter
2 md Onions; finely chopped
1 Garlic clove; crushed
1 lb Chicken livers, trimmed halved
1/2 ts Salt
1/4 ts Thyme
1/4 ts Tarragon
1/8 ts Pepper; freshly ground
2 tb Cognac; or brandy

Instructions

In a large frying pan, melt 2 T of the
butter over moderately low heat. Add
onions and cook until onion is soft,
about 5 minutes. Add garlic and cook
for 1 minute longer. Transfer to a food
processor or blender.

Melt remaining 4 T of butter in the
same pan. Add livers and saute over
medium-high heat, tossing, until
browned outside but still rosy inside,
3 to 5 mintues. Sprinkle withk salt,
thyme, tarragon, pepper, and Cognac.

Cook, scraping up any browned bits
from the bottom of the pan, for 1 minute.
Scrap liver and pan juices into food
processor. Puree until smooth.
Scrape into a serving bowl or crock.
Let cool to room temperater. Cover
and refrigerate until cool, several
hours or overnight.