Title: Curried Chicken Liver Pate
Categories: Appetizer
Yield: 6 Servings

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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