Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Butter
1 Onion, finely chopped
1 Garlic clove, chopped
8 oz Chicken livers
2 ts Curry powder
1/2 c Chicken stock
2 Hard-boiled eggs, shelled
Salt to taste
Fresh ground pepper to taste
2 pn Cayenne pepper
Fresh bay leaves (opt)
Lemon slices (opt)
Crusty bread

Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers
and cook gently 5 minutes, stirring constantly.

Stir in curry powder and cook 1 minute. Add chicken stock and cook
gently 5 minutes, stirring and turning livers frequently. In a
blender or food processor, process chicken liver mixture and
hard-boiled eggs to a smooth puree.

Add salt, pepper and cayenne pepper. Turn mixture into a serving dish
or terrine. Smooth surface. Melt remaining butter in a saucepan and
pour over surface of pate. Let set slightly, then garnish with bay
leaves and lemon pieces, if desired. Chill several hours or overnight
before serving with bread.

VARIATION: Add curry powder to taste to melted butter topping.

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