Curried Chicken Liver Pate

Serves:

Ingredients:

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

Method:

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.