Curried Chicken Liver Pâté

Ingredients

• 3/4 cup butter (1 1/2 sticks, divided)
• 1 small onion (finely chopped)
• 1 clove garlic (minced)
• 8 ounces chicken livers (trimmed)
• 1 teaspoon curry powder
• 1/2 cup chicken stock
• 2 eggs (hard boiled and cut in half)
• 2 pinches cayenne pepper
• salt and freshly ground black pepper (to taste)

Instructions

1. 1

   Melt ½ cup butter in a skillet. Add onion, garlic and chicken livers; cook over medium-low heat for about 5 minutes, stirring. Stir in the curry powder and chicken stock and simmer about 5 minutes, turning the chicken livers a few times.

2. 2

   Let mixture cool slightly, then place it and the eggs in a food processor. Add the salt, pepper and cayenne and process until smooth. Pour into desired container and smooth out if necessary. Chill overnight.

3. 3

   Melt the remaining ¼ cup butter and slowly pour on top of pate. Garnish as desired (bay leaves, lemon slices, flat leaf parsley).