curried chicken liver pate
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter |
| 1 | Onion, finely chopped |
| 1 | Garlic clove, chopped |
| 8 ounces | Chicken livers |
| 2 teaspoons | Curry powder |
| ½ cup | Chicken stock |
| 2 | Hard-boiled eggs, shelled |
| Salt to taste | |
| Fresh ground pepper to taste | |
| 2 pinches | Cayenne pepper |
| Fresh bay leaves (opt) | |
| Lemon slices (opt) | |
| Crusty bread |
Melt ½ 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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