Chicken Liver Pate
|Onions||250 Gram, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Chicken livers||500 Gram (Use Fresh)|
|Eggs||3 , hard-boiled and chopped|
|Butter||125 Gram, softened|
|Ground cloves||1⁄4 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Hot toast||4 (For Serving)|
Fry onion and garlic in 250 g (8 oz) butter until soft.
Trim chicken livers of threads and gall and chop into 2.5 cm (1-inch) pieces.
Add to the cooked onion and fry slowly until firm but still pink inside.
Remove from heat and stir in eggs and softened butter.
Add cognac, salt and pepper to taste, cloves and mace.
Rub through a sieve or blend well in an electric blender.
Serve with hot toast.